Cod Florentine

INGREDIENTS:

1 tsp Extra Virgin Olive Oil

1/2 White Onion (small, diced)

2 Garlic (clove, minced)

3 cups Baby Spinach

1 Tomato (medium, chopped)

1/3 cup Whipping Cream

2 tbsps Parmigiano Reggiano (finely grated)

2 tbsps Basil Leaves (chopped, plus extra for garnish)

2 Cod Fillet (cut into big pieces)

Sea Salt & Black Pepper (to taste)

DIRECTIONS:

1. Heat the oil in a pan over medium heat. Add the onion and sauté for about five minutes. Add the garlic and spinach, stir, and cook for another five minutes.

2. Add the tomatoes, cream, parmesan, and basil. Stir and bring to a simmer.

3. Season the cod all over with salt and pepper. Place the fish into the pan and cover the pan with a lid. Cook for about 10 minutes or until the fish is cooked through.

4. Remove from the heat and garnish with extra basil leaves. Divide evenly between plates or bowls and enjoy!

   
   

 NOTES:

Leftovers

Refrigerate in an airtight container for up to three days.

Serving Size

One serving is equal to one cod fillet and approximately 1/2 cup of spinach mixture.

Cod Fillet

One cod fillet is equal to 231 grams or eight ounces.

Dairy-Free

Use coconut cream and nutritional yeast instead.