Inspired Fish Dish

I just couldn’t let last night’s salmon be my fish adventure for the week.  Turns out that leftover salmon is even less appealing to me than salmon the first time around.  Fortunately I got an email to from my friend (and blog reader) Cathy describing a scallop and linguine dish that she made last night.  It sounded like something I could make with fish or shrimp instead.  Cathy confirmed.  Scallops have a texture that many people have trouble with in anything more than small quantities.  Anyway, I went to Cooking Light to look up scallop and linguine recipes.  Then I went to the fridge to check the ingredient situation.  I abandoned any recipes in favor of using some odds and ends in the fridge.  So many thanks to Cathy for the inspiration and yay me for using stuff I already had.

I did go to the store for a piece of fish.  I bought cod today because I love cod and it was on sale.  Now, there’s a reason that a lot of places use cod for fish and chips.  First, it has a wonderful flavor, not too strong, but not as mild as something like tilapia.  Also, the texture is fantastic.  It’s meatier than some white fish with none of the stringy qualities of really meaty fish.  It’s also nice to have the batter to hold it together.  It’s pretty delicate and tends to fall apart when you turn it.  You can see that in the photo below.  Thus, this is not a dish that plates particularly well, but it tastes really good.

In the kitchen I had half a lemon; two-thirds of a bag of baby spinach; a few roma tomatoes; and the end of a box of wheat angel hair pasta.  Add a little olive oil, garlic, salt and pepper and dinner is served.  I had enough for 2 servings. Feel free to add more spinach and tomatoes and leave out the pasta entirely. The pasta just gives the dish a little extra bulk.
Good? Yep. I’d make it again.
Easy? Definitely.
Good for company? Only if you use a fish that holds together so it will serve nicely.
Special shopping? Just fresh fish. Though with all the ingredients here you might be able to get away with frozen fillets.


1 piece of cod (about 2/3 lb)
1/2 lemon
1-2 oz spaghetti or angel hair pasta
1 tsp olive oil, plus a little
2 roma tomatoes, diced
1 tsp minced garlic
8-10 oz fresh spinach
salt and pepper


Boil water for pasta.
Sprinkle cod with salt, pepper and a small squeeze of lemon juice.
Heat heavy bottom pan. Add just enough oil to keep the fish from sticking.
Let it heat until it smokes. Add the fish.
Cook 2-3 minutes on each side, depending on thickness of fish.
Add the pasta when you turn the fish.
Remove fish from pan and set aside.

Add olive oil to pan and let it heat a little.
Add tomatoes, garlic and a pinch of salt.
Saute 2-3 minutes.
Add spinach. Squeeze remaining lemon juice over spinach.
Stir the spinach with the tomatoes until the spinach wilts.
Add fish to the pan to heat through.

While the fish heats drain the pasta.
Serve fish, spinach and tomatoes over the pasta.
Finish with freshly ground pepper.


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