Christina Holmes
Hands-On Time
15 Mins
Total Time
25 Mins
Yield
Serves 4

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

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Ratings & Reviews

/5
Reviews
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