Poached Cod with Spinach and Tarragon Butter Sauce
Active Time: 20 minutes | Total Time: 20 minutes | Serves 4 | Gluten Free
Ingredients
- 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
Instructions
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.
This recipe was printed from:
https://jessicaseinfeld.com//recipes/poached-cod-with-spinach-and-tarragon-butter-sauce
