Lean + Green: Spicy Cod with Burst Tomatoes and Wilted Spinach

spice-rubbed cod, garlicky wilted spinach + tomatoes

Serves: 2 Servings | Time to Table: 15 Minutes and Under | Calories: 280 | Category: Gluten-Free, Paleo, Keto, Weight Loss, Low-Calorie, Pescatarian, Low-Carb, Lean and Green | Allergens: Contains Seafood (Cod) | Excellent Source of: Iron, Potassium, Protein, Vitamin A, Vitamin C | Good Source of: Calcium, Fiber


Equipment:

  • - Baking Sheet
  • - Chef's Knife
  • - Large Nonstick Skillet
  • - Measuring Spoons
  • - Small Bowl

What You Need:

  • - Aluminum Foil
  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Non-Stick Cooking Spray
  • - Olive Oil

What We Send:

  • - Baby Spinach
  • - Cod
  • - Crushed Red Pepper
  • - Minced Garlic
  • - Mixed Cherry Tomatoes
  • - Paprika
  • - Sriracha

TK Table Talk:

Name a product or service you love so much that you’d happily be that company’s spokesperson.

What To Do:

1. Cod may arrive slightly frozen. Thaw as needed.

Spicy Cod with Burst Tomatoes and Wilted Spinach - Step 1

2. Preheat oven to 400°F. Make Rub: Stir together paprika, ONLY ¼ teaspoon crushed red pepper, ONLY half of garlic and sriracha in a small bowl.

Spicy Cod with Burst Tomatoes and Wilted Spinach - Step 2

3. Bake Fish: Place cod on a foil-lined baking sheet coated with nonstick cooking spray. Rub with 1 teaspoon olive oil and rub. Bake 8 to 10 minutes or until fish flakes with a fork. Sprinkle with ¼ teaspoon salt.

Spicy Cod with Burst Tomatoes and Wilted Spinach - Step 3

4. While Fish Cooks, Prep Tomatoes: Cut tomatoes in half.

Spicy Cod with Burst Tomatoes and Wilted Spinach - Step 4

5. Cook Spinach and Tomatoes: Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add remaining garlic, spinach, tomatoes and ¼ teaspoon salt. Sauté 2 to 3 minutes or until spinach wilts and tomatoes are tender.

To Serve: Divide cod and spinach evenly between 2 serving plates.

Pro Tip:

The spice rub is also great on chicken, pork, beef and tofu.

Spice it Up!: Add a little of the extra crushed red pepper to the spinach mixture.

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