Rating: 3.5 stars
39 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 3 star values: 10
  • 2 star values: 8
  • 1 star values: 4
  • 39 Ratings

Serve sautéed cod with crisp polenta rounds, a tangy tomato salad, and wilted spinach with garlic.


Credit: Christina Holmes

Recipe Summary

15 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Combine the tomatoes, scallions, vinegar, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper in a medium bowl.

  • Heat 1 tablespoon of the remaining oil in a large nonstick skillet over medium-high heat. Add the polenta and cook until golden and crispy, 4 to 5 minutes per side. Transfer to a plate; reserve the skillet. Add 1 more tablespoon of the oil to the reserved skillet. Season the cod with ¼ teaspoon each salt and pepper and cook until opaque throughout, 3 to 4 minutes per side.

  • Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, 30 seconds. Add as much spinach as will fit in the skillet. Season with ¼ teaspoon each salt and pepper. Cook, tossing frequently and adding more spinach as there is room, until just wilted, 2 to 3 minutes.

  • Serve the spinach, cod, and polenta topped with the marinated tomatoes.

Nutrition Facts

385 calories; fat 15g; saturated fat 2g; cholesterol 55mg; sodium 901mg; protein 35g; carbohydrates 28g; sugars 4g; fiber 7g; iron 6mg; calcium 198mg.