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How to Bake Cod With Spinach

author image Darla Ferrara
Writing since 1999, Darla Ferrara is an award-winning author who specializes in health, diet, fitness and computer technology. She has been published in "Mezzo Magazine" and Diet Spotlight, as well as various online magazines. Ferrara studied biology and emergency medical technology at the University of Nebraska and Southeast Community College.
How to Bake Cod With Spinach
Dishes made with spinach are often referred to as Florentine. Photo Credit karelnoppe/iStock/Getty Images

When you cook something with spinach as a primary ingredient, you are creating a Florentine dish. In other words, when baking cod with spinach, the result is cod Florentine. Cod is a delicate fish, so spinach complements its flavor. The only two major requirements for making cod Florentine are cod fillets and spinach. Beyond that, you can create a distinctive sauce that will further enhance the taste of both the of the key ingredients.

Step 1

Wash 1 lb. of fresh spinach under running water. Let the spinach sit in a colander for several minutes to drain.

Step 2

Place the spinach in a skillet and heat them on medium. Stir the leaves with a wood spoon as they cook to avoid scorching. When the spinach wilts, transfer it back to the colander to drain. Spread the drained spinach along the bottom of a baking dish.

Step 3

Mix 4 tsp. dried basil, 1 cup chopped red peppers and 2 tbsp. skim or low-fat milk in a blender or food processor to create a sauce. Pour 1/2 of the sauce over the top of the spinach.

Step 4

Set the cod fillets on top of the spinach and season them with a sprinkle of salt. Pour the remaining sauce over then fish.

Step 5

Cover the baking dish with a lid or aluminum foil. Bake the fish in the oven for 20 minutes. Remove the cover and poke at the cod with a fork. If done, it should flaky when touched.

Step 6

Mix 1/4 cup breadcrumbs and 2 tbsp. of grated Parmesan cheese together in a bowl. Sprinkle the crumb mixture over the top of the fish and bake uncovered until the top of the fish browns.

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