Soy-Glazed Fish with Stir-Fried Spinach

Total Time
20 min
12 min
8 min
Easy and elegant. You can use any firm white fish fillet. Serve with rice or over soba noodles.


garlic clove(s)

2 clove(s), medium, minced

uncooked scallion(s)

2 Tbsp, minced


2 Tbsp, fresh, minced

low sodium soy sauce

2 Tbsp

ginger root

1 Tbsp, fresh, finely minced

cooking spray

5 spray(s), divided

toasted sesame oil

1 Tbsp, divided

uncooked Pacific cod

1 pound(s), or other cod, washed and dried

fresh spinach

1 pound(s), baby leaves


  1. In a small bowl, combine garlic, scallions, cilantro, soy sauce and ginger; set aside.
  2. Coat a medium skillet with cooking spray; add 1 1/2 teaspoons oil and heat over medium-high heat. Add fish; cook until moisture starts to appear on top of fish, about 3 to 5 minutes (depending on thickness of fish).
  3. Carefully flip fish; pour garlic-soy mixture over top. Cook until fish is no longer translucent in middle, about 3 minutes more. (If sauce starts to stick to bottom of pan, add a little broth or water.)
  4. Meanwhile, coat a large skillet with cooking spray; add remaining 1 1/2 teaspoons oil and heat over medium-high heat. Add spinach; cook, tossing spinach constantly, until spinach is wilted, about 3 to 4 minutes. Spoon spinach on a serving plate and place fish on top. Yields about 3 1/2 ounces fish and 3/4 cup spinach per serving.

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