Ingredients Jump to Instructions ↓

  1. 9 ounces cod fish fillets

  2. 1 tablespoon dried dill , separated salt & pepper

  3. 3 lemon slices

  4. 1 tablespoon Dijon mustard

  5. 2 tablespoons reduced-sodium fat-free chicken broth

  6. 1/8 teaspoon cornstarch

  7. 1 teaspoon fresh lemon juice

  8. 1 teaspoon garlic-infused olive oil

  9. 5 ounces baby spinach

  10. 1/4 teaspoon lemon zest salt & pepper

  11. 1 Peppadew pepper , chopped

Instructions Jump to Ingredients ↑

  1. For the cod: Preheat oven (or toaster oven) to 400.

  2. Place the cod on a large piece of foil. Season with 3/4 tablespoon dill, lightly season with salt and pepper, place lemon slices on top. Mix the mustard, broth, cornstarch, remaining dill and lemon juice in a small bowl (don’t make it thick, just a light sauce), pour around the edges of the cod. Bring up the sides of the foil, seal the package well and place in the oven for 8 minutes. Open carefully, remove the fish, plate it and drizzle with the sauce from the foil pouch.

  3. For the spinach: In an 8 quart pot, heat garlic oil over medium-high heat until sizzling. Add spinach and lemon zest, toss to coat.

  4. Turn off heat and put a lid on the pot. Set aside for 3 minutes.

  5. Remove lid and once again toss the spinach. It should be bright green and just wilted. Season with salt and pepper. Plate with the cod and sprinkle with the chopped peppadew. ?


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