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Poached Cod with Spinach and Tarragon Butter Sauce

Email Cod with Tarragon Butter Sauce

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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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