1 spray(s), (5 one-second sprays per serving)(
Uncooked Pacific cod
1¼ pound(s), four 5 oz pieces
⅛ tsp, or to taste
⅛ pinch, or to taste
Chopped frozen spinach
10 oz, thawed and well-drained (squeeze spinach to remove excess water)
Fat free sour cream
¼ cup(s), chopped
Yellow summer squash
3 cup(s), sliced, steamed
- Preheat oven to 400ºF. Coat a shallow baking pan with cooking spray.
- Season both sides of cod with salt and black pepper. Place fish in prepared pan and set aside.
- In a food processor, combine spinach, sour cream, onion and garlic powder; process until smooth. (Note: If you don’t have a food processor, combine spinach ingredients in a blender or mix together by hand.)
- Spoon spinach mixture evenly over cod in pan. Cover pan with foil and bake 10 minutes. Uncover and bake until fish is fork-tender, about 5 minutes more. Yields 1 piece of cod, about 1/3 cup of spinach mixture and 3/4 cup of squash per serving.