Name: Pan seared cod with garlicky spinach
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 3/4 tsp salt; 8 oz cod fillet, patted dry; 1/2 tsp black pepper; 2 tsp extra virgin olive oil; 5 oz baby spinach; 2 cloves garlic, thinly sliced; 1 tsp lemon juice

Nutrition

Per serving

464 calories

Protein: 44g; 37% of calories
Carbs: 47g; 40% of calories
Fat: 12g; 22% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

In a small pot, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice cooks, season the cod fillet on both sides with the rest of the salt and the black pepper.
Heat half the olive oil in a nonstick skillet over medium-high heat. Add the cod and cook for 4 minutes. Flip carefully and cook for 3 to 4 minutes more until the fish is opaque and flakes easily. Transfer to a plate. Done when flakes easily, 145°F.
Wipe out the skillet and add the remaining olive oil and the garlic over medium heat. Cook for 1 minute until fragrant. Add the spinach and toss for 2 minutes until wilted. Stir in the lemon juice and remove from the heat.

Nutrition

Ingredients

Instructions

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