(Recipe obtained from finecooking.com)
This recipe was originally listed for Halibut. I tend to like my Cod so, that is what I made this with.This is easily one of my favorite recipes. It has such a light and fresh taste. It is very filling too!
The recipe has mint added to the spinach which I originally thought it would not be good together. I haven't used a lot of mint (really ever) in savory meals. It really adds to the flavor and I don't know that eliminating anything in the recipe would keep the flavor the same. It is truly a delicious meal that I will be making many more times!
Ingredients
- 2 tsp. finely grated fresh ginger
- 1 tsp. finely grated garlic
- Finely grated zest and the juice of 1 lemon
- 2 Tbs. plus 1 tsp. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Four 1-inch-thick skinless halibut fillets, 6 to 8 oz. each (I used Cod instead)
- 2 medium leeks, white and light-green parts only, halved lengthwise, rinsed well, and thinly sliced
- 3 cups lower-salt chicken broth or vegetable broth; more as needed(I used 3 cups of hot water and 2.5 Tblsp of soup base powder)
- 4 cups lightly packed spinach leaves, rinsed and roughly chopped
- 1/4 cup roughly chopped fresh mint
- 1/4 cup thinly sliced scallions
Directions:
- In a small bowl, mix the ginger, garlic, lemon zest, 1 tsp. of the olive oil, 1 tsp. salt, and 1/2 tsp. pepper. Pat the mixture evenly all over one side of the fish.
- In a 10-inch straight-sided saute pan, heat the remaining 2 Tbs. oil over medium heat. Add the leeks and saute, stirring constantly, until softened, about 5 minutes.
- Add the broth and 1 Tbs. of the lemon juice. Cover and bring to a simmer over high heat.
- Arrange the fish lemon-ginger side up in a single layer on top of the leeks. If necessary, add more broth until the fillets are almost but not completely submerged. Cover and turn the heat to low.
- Gently simmer until the fish is just cooked through, 8 to 10 minutes.
- With a slotted spatula, transfer the fish to 4 shallow bowls.
- Add the spinach, mint, and scallions to the broth and stir until slightly wilted, about 1 minute.
- Season to taste with more lemon juice, salt, and pepper. Ladle the vegetables and broth around the fish and serve.
The nutritional data for this is listed with the Halibut. - When we made this with cod we ate about 3-4 oz of Cod with the serving. (Nutritional Data obtained from https://happyforks.com)
Recipe listed makes 4 servings - Details below show data per serving.
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