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Cod Poached in Tomato Sauce with Spinach, Capers, and Pine Nuts

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The Mediterranean flavors of rich olive oil, savory tomatoes and garlic, and crunchy pine nuts are so delicious with the moist, flaky poached cod.

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Rate this recipe 4.3/5 (4 Votes)

Ingredients

  • 3 tablespoons pine nuts
  • 4 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 medium onion, chopped
  • 26-ounce container chopped tomatoes
  • 1 pound wild cod
  • 5 ounces fresh baby spinach leaves
  • 2 tablespoons capers
  • 1 tablespoon dried oregano
  • Salt and freshly ground black pepper

Details

Adapted from thescrumptiouspumpkin.com

Preparation

Step 1

1.Preheat the oven to 350 degrees F.

2.Arrange the pine nuts on a parchment-lined baking sheet and toast the pine nuts for about 5-7 minutes, or until they are lightly golden. Watch carefully – they burn quickly!

3.Meanwhile, heat the olive oil in a large sauté pan over medium-high heat. Add the minced garlic and diced onion and cook until softened, about 5 minutes. Add the chopped tomatoes with their juices, and adjust the heat to a light simmer. Divide the cod into 4 equally-sized portions and season with salt and pepper. Place the fish in the lightly simmering liquid, cover, and cook for about 7-9 minutes, or until the fish is cooked through. Use a spatula to remove the cod from the pan, place on a platter, and tent with aluminum foil. Add the spinach, capers, and dried oregano to the pan.

4.Cook until spinach is lightly wilted, about 3 minutes. Season to taste with salt and pepper. Stir in the toasted pine nuts, spoon the sauce all over the fish, and serve.

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