Lemon cod with spinach-and-potato stew
3
Points®
Total Time
53 min
Prep
15 min
Cook
38 min
Serves
4
Difficulty
Moderate
This one-skillet dish of seared cod, simmered in a light stew of potatoes and fresh spinach with a hint of lemon, boasts a complex, delicious flavor. The flour and water mixture added at the end helps to thicken the stew without overcooking the vegetables and potatoes. White, mild-flavored cod is excellent here, but you can substitute tilapia, haddock, or halibut, if you like, depending on your preference or what’s available. Be sure to pat the cod fillets (or whatever fish you are using) dry before cooking to help them get as brown and crispy as possible by the time they are done.
Ingredients
Uncooked Pacific cod
1 pound(s), fillet, cut into 4 pieces
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Olive oil
3 tsp
Onion
1 medium, thinly sliced
Garlic
1 clove(s), minced
Tomato
1 medium, chopped
Uncooked red potato
1 pound(s), unpeeled, scrubbed, and quartered
Reduced sodium chicken broth
2½ cup(s)
Lemon zest
2 tsp, grated
Fresh lemon juice
1 Tbsp
Water
2 Tbsp, cold
All-purpose flour
1 Tbsp
Spinach
5 oz, (1/2 10-ounce bag) baby spinach