Pan Seared Cod With Spinach And Tomatoes

Ingredients

• 3 tablespoons vegetable oil
• 1 pound skinless cod fillets
• 1 yellow onion, peeled and chopped into 1/4-inch pieces
• 2 cloves garlic, peeled and minced
• 2 cups canned low-sodium diced tomatoes (or fresh tomatoes)
• 1/2 cup water
• 2 cups frozen spinach, coarsely chopped
• 1/4 cup Kalamata olives, pitted and coarsely chopped

Method

1. 1 Heat 1½ teaspoons oil in a skillet over high heat. Add fish and cook 5 minutes per side until deeply browned. Remove fish to a plate and cover.
2. 2 Reheat skillet to medium heat. Add remaining 1½ teaspoons oil, onion, and garlic. Cook about 7 minutes.
3. 3 Add tomatoes and water. Cook about 10 minutes until mixture thickens and turns orange.
4. 4 Return fish to skillet with tomato mixture. Cover with spinach and sprinkle with olives. Cover skillet and cook 2 minutes over low heat until spinach is steamed. Serve immediately.