Seared Cod with Salsa Verde, Jasmine Rice, and Spinach
total time: 35 minutes
Servings: 2
EQUIPMENT
Ingredients
10 ounces frozen cod thawed
2/3 cup jasmine rice uncooked
10 oz fresh spinach (you can use froze, but fresh is better in this recipe)
¼ cup parsley leaves and stems
¼ cup cilantro
1 tablespoon capers
1 teaspoon dijon mustard
1/2 small shallot this is going in a food processor, so you don't need to chop it.
1/2 teaspoon lemon zest
1 teaspoon lemon juice
3 tablespoons olive oil for the salsa verde
2 teaspoons olive oil to cook the fish
Instructions
Get the rice cooking
To a medium pot, add the 2/3 cup of rice and 1 cup of water. Add a large pinch of salt. Bring to a boil, then decrease heat to low and cover the pot and cook for 18 minutes. Take off heat and leave covered.
Prepare the salsa verde
To a small food processor, add the shallot, parsley and cilantro. Pulse it a few times to get the leaves and shallot roughly chopped. Now add the capers, dijon mustard, lemon zest, lemon juice, and 3 tbs olive oil. pulse until combined. Salt to taste.
Cook the spinach
In a large saute pan over medium heat, add the spinach and toss with tongs until wilted. This will take just a few minutes. Once wilted, transfer the cooked spinach to a cutting board.
After letting the spinach cool for a few minutes, roughly chop it. Season with salt and pepper. If you want, and add a squeeze of lemon juice (perhaps 1-2 teaspoons) to brighten up the flavor. Clean out the pan.
Cook the cod
Pat the fish dry and season both sides with salt and pepper. Heat the sauté pan over medium high heat with 2 tsp olive oil. Cook the fish for about 4 minutes on the first side, then flip and cook for about 2 more minutes. Cooking time will vary depending on the thickness of your fish.
Divide the spinach, rice, and cod between 2 plates. Top each piece of fish with salsa verde and serve. (note, there will be salsa verde left over, that's ok)
Nutrition
Calories: 495 kcal
