- Average
- Average budget
Ingredients
- 1 tablespoon paprika
- 2 teaspoons ground coriander
- 1 ½ teaspoons ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne
- 3 tablespoons olive oil
- 4 cloves garlic, grated or finely chopped
- ¼ cup tomato paste
- 5 ounces frozen chopped spinach (from a 10-oz. pkg.)
- 2 teaspoons sugar
- 1 ¼ teaspoons kosher salt
- Freshly ground black pepper
- 4 frozen skinless cod fillets or other white fish, such as sole, flounder, snapper, or wild Alaska pollock (about 1½ lb. total)
- 1 teaspoon lemon zest (from 1 lemon)
- Fresh cilantro leaves, for serving
- Cooked couscous, for serving
Preparation
Step 1
Mix paprika, coriander, cumin, cinnamon, and cayenne in a small bowl. Heat oil in a large skillet over medium. Add paprika mixture and garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste and cook, stirring constantly, until darkened, about 1 minute. Stir in spinach, 1½ cups water, sugar, salt, and several grinds of pepper; cover and bring to a simmer over medium-high. Cook, stirring occasionally and breaking up spinach with a spoon, until spinach is dispersed, 3 to 4 minutes.
Step 2
Nestle fish in sauce and return to a simmer. Reduce heat to medium and cook, covered, until fish is cooked through and flakes easily with a fork, 5 to 10 minutes depending on thickness.Top with lemon zest and cilantro and serve with couscous.