Poached Cod with Spinach and Tarragon Butter Sauce
Active Time: 20 minutes | Total Time: 20 minutes | Serves 4 | Gluten Free
- 4 6-ounce pieces cod fillet (about 1-inch thick)
- ½ teaspoon kosher salt
- ½ cup dry white wine
- 2 tablespoons extra virgin olive oil
- 16 cups fresh spinach leaves
- 2 cloves garlic, smashed
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh tarragon
- 6 fresh chives, snipped
Heat the oven (with the oven rack in the middle) to 350°F.
In a glass baking dish, arrange the fish in a single layer and season with ¼ teaspoon of the salt. Pour the wine into the dish. Bake 10 to 12 minutes, until the fish is cooked throughout and flakes easily with the tip of a paring knife.
In a large pot, heat the oil along with the garlic over medium heat. Let the garlic sizzle (without browning) to flavor the oil for about 1 minute, then discard the garlic. Add the spinach, pepper, and the remaining ¼ teaspoon salt. Cover tightly and let the spinach wilt for about 1 minute. Remove the lid and stir while it cooks until completely wilted, or about 2 minutes.
Divide the spinach and fish among plates.
In a small skillet, combine the butter, lemon juice, and tarragon over medium heat. Once melted, pour over the fish. Use scissors to snip the chives over the fish.
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