Porcini-crusted black cod with garlic spinach
45
- Prep Time15 mins
- Total Time35 mins
- Makes4 Servings
John Cullen
Ingredients
30-g pkg dried porcini mushrooms
4 115-g skinless, boneless black cod fillets
1/4 tsp kosher salt
4 1/2 tsp canola oil
8 garlic cloves, minced
2 454-g pkgs baby spinach, about 32 cups
1 tsp white truffle oil, optional
Instructions
Grind mushrooms to a powder in a blender. Season cod with 1/8 tsp salt and pepper. Coat completely with 2 tbsp ground porcini.
Heat a very large non-stick frying pan over medium. Add 1 1/2 tsp of oil, then cod. Cook until bottoms are golden brown, 3 to 4 min. Flip and continue cooking until cod is cooked through, about 3 more min. Remove to a plate.
Wipe pan clean and return to stovetop. Add 2 tsp oil, then half of garlic. Cook for 1 min. Add half of spinach. Cook, stirring frequently, until spinach wilts, 4 to 5 min. Remove to a large bowl. Repeat with remaining oil, garlic and spinach. Stir remaining salt into cooked spinach.
Divide spinach between 4 plates. Top with black cod. Drizzle with truffle oil.
Nutrition (per serving)
Calories 204, Protein 28g, Carbohydrates 12g, Fat 7g, Fibre 6g, Sodium 313mg.
The secret's out: Finely ground dried mushrooms add delicious intensity with almost no calories.