Ok. When I tell you that my husband's (a.k.a my recipe taste-tester and food critic extraordinaire) jaw dropped open after he tasted this dish... I AM NOT KIDDING! Every once in a while, I develop a recipe that has truly RESTAURANT level flavor and presentation and can be made in less than 20 minutes in one pan (oh AND it's healthy you say???). Impress everybody with your culinary prowess. Run, don't walk, to try this one out ASAP. This is NOT a drill!!!
Servings: 4
Prep: 5 minutes
Cook: 15 minutes
Ingredients
4 5 oz thick pieces of skinless cod
2 tablespoons oil from sun-dried tomato jar
1 cup sun-dried tomatoes in oil, chopped
2 cloves garlic, minced
9 ounces baby spinach
2 ounces cream cheese
¼ cup half & half
3 tablespoons Parmesan cheese
kosher salt
fresh black pepper
Instructions
In a large skillet over medium heat, add oil from sun-dried tomato jar.
Season fish on both sides with salt and pepper and place on the hot pan.
Cook 4 minutes on first side and flip fish over and cook other side an additional 4 minutes, until just cooked through and browned. Remove from skillet and cover with foil to keep warm.
Add sun-dried tomatoes, and garlic to the same skillet and saute until tomatoes have softened slightly and garlic is fragrant.
Add spinach and season with a pinch of salt and pepper. Mix until the spinach wilts down.
Add cream cheese, half & half, and parmesan cheese. Mix well until cream cheese is melted and mixture has blended well.
Divide the spinach mixture on the bottom of each plate and top with piece of fish.
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