Fresh Cod with Nan’s “Stewed Tomatoes” over Spinach

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  • Fresh cod - 3.5 ounces or 100 grams
  • Fresh spinach - 2 ounces or 100 grams
  • Fresh cherry tomatoes sliced in half - 1.5 ounces
  • Salsa - 1/2 cup
  • Fresh basil - 3-4 tablespoons chopped
  • Dried celery - 1 teaspoon
  • Dried onion flakes - 1 teaspoon
  • Imagine Chicken broth - 1/4 cup
  • pink salt, pepper, for taste
  • Lemon - juice from 1/2 fresh lemon
Makes 1 serving of protein and 1 serving of vegetables
  1. Preheat oven to 400 degrees.
  2. In a small bowl mix salsa, basil, celery flakes, and dried onion flakes. Set aside
  3. Place cod in a small baking dish or ceramic bowl - top with a little salt & pepper for taste.
  4. Pour salsa mixture over cod and bake for 15 minutes.
  5. Remove cod from the oven and put cherry tomatoes on cod to warm them up (not cook them).
  6. Heat a large saute pan up until it gets very hot, spray with a little Smart Balance. place spinach into the pan and pour chicken stock in, saute for about 15 seconds.
  7. Place spinach on your dish, top cod/salsa/tomato mixture, squeeze lemon over the entire dish, and ENJOY!

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1 comment

  1. Patricia Hudson says

    I absolutely love this recipe! Thank you, Nan. The only thing i did differently is- because i was msking a big batch for later, the spinach wilted down so i added Fresh kale snd added a little vinegar to the mix WHile it cooked down. Delicious!!