Browning the nuts in a small amount of butter adds a rich flavor to this quick dish.
1 tablespoon butter
3 tablespoons pine nuts
3 tablespoons fresh lemon juice, divided
4 cod or sole fillets (about 5 ounces each)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 teaspoons olive oil, divided
2 garlic cloves, minced
2 (10-ounce) packages fresh spinach, washed and trimmed
How to Make It
Melt butter in large, heavy nonstick skillet over medium heat. Add nuts and 2 tablespoons lemon juice, and stir; cook 1 minute or until nuts are golden brown. Remove from pan and set aside.
Season fish with salt and pepper. Add 2 teaspoons oil to skillet over medium-high heat. Add fish; cook 2 minutes per side, until it flakes. Transfer to platter; place nuts on top of fish. Tent with foil to keep warm.
Wipe skillet clean with a paper towel. Warm remaining 1 teaspoon oil over medium heat. Add garlic and spinach; cook 5 minutes, stirring until spinach wilts. Add remaining lemon juice; cook 1 minute to blend flavors. Place spinach on serving platter; top with fillets. Serve with lemon wedges.
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This was actually pretty good, although the pine nuts contributed most of the flavor. I followed the recipe except for using leftover shredded romaine lettuce instead of spinach, and served it with potato salad cakes. I don't know if I would make this again but it was simple to put together and fit the bill for what I needed. It's a decent recipe for breaking out of the fish-and-chips rut.
Loved this dish. We rate our dinners opposite yours 1 being I could eat this once a week and 5 is please dont make this ever again! Our kids, 10 and 16 gave it a 2! That is impressive! I switched broccli for spinach for the kids as they really dont like spinach. It was great though and asked them to at least try the spinach. They still don't like spinach! The pine nut made the dish a wonderful complete taste! So fast and easy!
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