Lemon Ginger Poached Fish

(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:

1. 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. 
2.  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. 
3. Add the broth and 1 Tbs. of the lemon juice. Cover and bring to a simmer over high heat. 
4. 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. 

5. Gently simmer until the fish is just cooked through, 8 to 10 minutes. 
6. With a slotted spatula, transfer the fish to 4 shallow bowls. 
7.  Add the spinach, mint, and scallions to the broth and stir until slightly wilted, about 1 minute. 
8. 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.