Lemon cod with spinach-and-potato stew
5
Points®
Total time: 53 min • Prep: 15 min • Cook: 38 min • Serves: 4 • Difficulty: Easy
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)
Table salt
0.5 tsp
Black pepper
0.25 tsp
Olive oil
3 tsp
Uncooked onion(s)
1 medium
Garlic
1 medium clove(s)
Tomato(es)
1 medium
Uncooked red potato(es)
1 pound(s)
Reduced-sodium chicken broth
2.5 cup(s)
Lemon zest
2 tsp
Fresh lemon juice
1 Tbsp
Water
2 Tbsp
All-purpose flour
1 Tbsp
Spinach
5 oz
Instructions
1
Sprinkle both sides of the cod with the salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the cod and cook until it is just opaque in the center and browned on the outside, about 3 minutes on each side. Transfer to a plate; set aside.
2
Heat the remaining 2 teaspoons oil in the same skillet, then add the onion and garlic. Cook over medium-low heat, stirring occasionally, until the onion is very tender, about 8 minutes. Add the tomato; cook until soft, about 5 minutes. Add the potatoes, broth, lemon zest, and lemon juice; bring to a boil. Reduce the heat and simmer, covered, until potatoes are fork-tender, about 15 minutes.
3
Meanwhile, whisk together the water and flour in a small bowl until smooth. Stir mixture into the simmering vegetables. Add the spinach. Cook, stirring constantly, until the sauce thickens and the spinach begins to wilt, 2–3 minutes. Return the cod to the skillet; heat through.
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