Spanish Cod with Braised Spinach

Mild cod fillets gently braised over a bed of tender baby spinach and diced tomatoes seasoned with smoked paprika.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 3
• Cuisine: Spanish
• Difficulty: Easy
• Cost: $7.87/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Calorie
• Low-Carb
• Low-Fat
• Low-Saturated-Fat
• Low-Sugar
• High-Protein
• High-Fiber

Tags

• one-pot
• smoky
• healthy

Ingredients

• 1.5 pound cod fillet (cut into portions)
• 1 tablespoon avocado oil
• 1 can canned diced tomatoes (no-salt-added)
• 10 ounce baby spinach
• 1 teaspoon smoked paprika
• 0.5 teaspoon dried thyme
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper (ground)

Instructions

1. Heat avocado oil in a deep lidded skillet over medium heat.
2. Add the canned diced tomatoes, smoked paprika, dried thyme, salt, and black pepper. Stir and bring to a simmer for 4 minutes.
3. Add the baby spinach to the pan in batches, stirring until wilted into the tomato mixture.
4. Nestle the cod fillets directly into the spinach and tomato mixture. Cover the skillet and simmer over medium-low heat for 8 to 10 minutes, until the cod is opaque and flakes easily with a fork.

Notes

Cod is best enjoyed freshly cooked on the weekend.

Nutrition (per serving)

• Calories: 363
• Protein: 45.2 g
• Carbohydrates: 21.3 g
• Fat: 4.7 g
• Fiber: 11.3 g
• Sodium: 1419 mg
• Saturated Fat: 0.7 g
• Sugar: 3.6 g
• Cholesterol: 100 mg