Seared Cod with Spinach-Lemon Sauce

By joanmarie

Ingredients

• 1 5-ounce package baby spinach
• 3 tablespoons water
• 1/2 cup lightly packed fresh parsley sprigs
• 4 teaspoons lemon juice
• 4 teaspoons orange juice
• Simply Orange Orange Juice Calcium, Pulp Free
• 2 For $6.00
• Thru 02/20
• 1 clove garlic, quartered
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground pepper, divided
• 1/4 teaspoon crushed red pepper
• 1 1/4 pounds cod (see Tip), cut into 4 portions
• 1 tablespoon grapeseed oil or canola oil
• Crisco Vegetable Oil Pure
• $2.99
• Thru 02/20
• 1/4 cup sliced toasted almonds

Preparation

Step 1

Place spinach and water in a microwave-safe bowl. Cover with plastic wrap and poke a few holes in it. Microwave on High until wilted, about 2 minutes.
Puree the wilted spinach (and any remaining water), parsley, lemon juice, orange juice, garlic, 1/4 teaspoon each salt and pepper and crushed red pepper in a blender until smooth. Set aside.
Sprinkle cod with the remaining 1/4 teaspoon each salt and pepper.
Heat oil in a large nonstick skillet over medium-high heat. Cook the cod, turning once, until golden brown and just cooked through, 5 to 7 minutes total. Transfer to a plate; tent with foil to keep warm.
Pour the reserved sauce into the pan and cook, stirring occasionally, until slightly thickened, about 1 minute. Serve the fish on top of the sauce, sprinkled with almonds.