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Spinach Stuffed Cod


Last night, I was in the mood for a healthy dinner so decided to experiment with a recipe I found from a blog called Creative in My Kitchen. Lauren and Ari brought us French cookies back from their trip to Paris and I basically inhaled them. They were so good! We were cat-sitting their two cats while they were gone. They liked lounging in the strangest places... 


I found one of their toys while I was cleaning so Lauren stopped by last night to pick it up on her way home from work. I was experimenting with this recipe which originally called for chicken breast but I thought it sounded good to substitute fish instead since I'm always looking for good fish recipes. We all thought it was totally delicious. When I went to the grocery store, they had Icelandic cod on sale so I bought about 2 pounds of that. You could use any white fish for this recipe such as:
                                                                  true cod or other cod
rockfish
halibut
haddock
pollock

I didn't really "stuff" the fish fillet, I more or less just piled the spinach on top after slicing an opening down the middle. I had more spinach that was extra so I just piled it around the fish fillets on the pan to bake with the fish. We ate every bit of it, though, so I think it's good to have extra spinach even if it doesn't all fit on the fish. 


It ended up being like a spinach-based tarter sauce with the fish which is why it was so good. It may not be the most beautiful of recipes but it is definitely worth making again.

Makes 4 servings

2 lbs. white fish like cod
2 bunches of spinach, or about 8-10 cups of chopped fresh spinach
1 cup grated Pecorino Romano cheese
3 Tbsp. avocado mayonnaise
2 tsp. Italian herb mix
1-2 tsp. Hungarian paprika
1/4 tsp. garlic powder
1 tsp. oregano
salt and pepper

1. Preheat oven to 375 degrees.

2. Wash and steam the spinach for just a few minutes, until wilted. Take out and drain.

3. Add spinach, the grated Pecorino Romano and mayonnaise to a bowl and mix well together.

4. Arrange the fish on a foiled lined baking sheet pan. Make a slit down the middle and season the fish with the Italian herbs, salt and pepper.

5. Spoon the spinach mixture on top of fish. If there is extra, spoon it around the fish on the foil.

6. Season on top with more salt and pepper, garlic powder, paprika and oregano.

7. Bake for 30 minutes. After 30 minutes, turn the oven up to 425 degrees and broil for 5 minutes.




   


   



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