Poached Cod With Roasted Peppers, Capers, And Spinach
- 3 medium red bell peppers, halved and seeded
- 1/2 cup extra-virgin olive oil
- 2 tablespoons capers
- 1/4 cup chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds cod loin fillets
- 1 cup dry white wine
- 1 cup water
- 1 tablespoon olive oil
- 3 garlic cloves, thinly sliced
- 2 (9-ounce) bags spinach
- Place pepper halves, cut sides down, on a lightly greased baking sheet. Broil 20 minutes or until peppers are blistered. Cool and remove skins.
- Cut bell peppers into 1/2-inch strips. Combine peppers, 1/2 cup olive oil, and next 4 ingredients. Cover and chill.
- Place cod fillets in a lightly greased, shallow roasting pan. Pour wine and water over fish. Cover loosely with foil. Bake at 450u0b0 for 15 minutes or until fish flakes easily when tested with a fork. Carefully remove fish from pan to a serving platter; cover and keep warm.
- Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add garlic; saute 2 minutes or until lightly browned. Reduce heat to low; gradually add spinach. Cook 2 minutes or just until wilted, stirring constantly.
- Place fish on top of spinach, and top with marinated peppers and capers. Serve immediately.
- Note: For flavor and texture, we prefer slightly wilted spinach. To avoid health concerns, thoroughly cook the spinach, or substitute kale, arugula, or other greens.
- Wine note: A lovely, all-purpose wine to pair with this cod recipe is the Chateau Ste. Michelle 2004 Horse Heaven Sauvignon Blanc ($18). If you want to expand your vino repertoire, try Garnacha, Las Rocas de San Alejandro, 2003, Calatayud, Spain ($10), recommended by Michael Flynn, wine director and sommelier for Kinkead's Restaurant in Washington, D.C.
red bell peppers, extravirgin olive oil, capers, fresh basil, salt, freshly ground black pepper, cod loin, white wine, water, olive oil, garlic, bags spinach
Taken from www.myrecipes.com/recipe/poached-cod-with-roasted-peppers-capers-spinach (may not work)