|Cod with Spinach, Pine Nuts and Currants|
White Fish with Spinach
Yield: 4 servings
½ cup currants (or raisins)
¼ to 1/3 cup pine nuts, toasted
3 Tbsp. olive oil – plus more for brushing
2 cloves garlic, sliced
1- 1lb. bag baby spinach, washed and lightly dried
4 – 6 oz. pieces white fish, such as cod, skin and bones removed
Kosher salt and freshly-cracked pepper to taste
Freshly squeezed lemon juice
Garnish with Lemon wedges
1. Place currants (or raisins) in a small bowl. Cover with hot water and soak for about 15 minutes; drain and set aside.
2. In a dry, non-stick skillet, toast the pine nuts, tossing gently, until lightly golden. Remove from heat and set aside.
3. Place the oven rack about 4 inches from the heat source. Preheat the broiler to high.
4. In a large skillet, heat the oil over medium-high heat. Add the sliced garlic and sauté for 2 minutes. Add the spinach, cover and cook for 4 to 5 minutes or until wilted. Remove cover, add currants and pine nuts. Cook until all liquid evaporates. Season spinach with salt and pepper to taste; keep warm.
5. Brush fish with additional olive oil; squeeze a little lemon juice on each portion; lightly season with kosher salt and freshly cracked pepper. Place on a lightly oiled broiling pan and broil for 8 to 10 minutes, or until fish is opaque and flakes easily.
To serve: Place a bed of spinach with pine nuts and currants on each plate; top with fish. Serve with lemon-roasted potatoes and grilled tomatoes. Garnish with lemon wedges.
Serves 4 to 6
4 Russet (baking potatoes), scrubbed, unpeeled
1/3 cup olive oil
1 tsp. fresh rosemary, chopped, or ½ tsp. dried rosemary
1 tsp. dried oregano
1 tsp. Kosher salt (or to taste)
¼ tsp. pepper
Juice of 1 lemon (or 2, if desired)
Zest of one lemon
1. Preheat oven to 425°F.
2. In a large bowl, mix together the olive oil, seasonings, lemon juice and zest. Set aside.
3. Scrub potato skins, but do not peel. Cut each potato into 8 wedges. Place cut potatoes in bowl with oil-lemon juice mixture. Toss to coat.
4. Use a large baking pan with one inch sides. Spread potatoes in a single layer. Roast, uncovered, for about 35 - 40 minutes; turn potatoes occasionally. Potatoes are done when crispy on the outside and tender on the inside.