Porcini-crusted black cod with garlic spinach
Prep 15 min
Total 35 min
Makes 4 Servings
Updated Nov 24, 2014
Chatelaine
Ingredients
30-g pkg
dried porcini mushrooms
4 115-g
skinless, boneless black cod fillets
1/4 tsp
kosher salt
4 1/2 tsp
8
garlic cloves, minced
2 454-g pkgs
1 tsp
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.
The secret’s out: Finely ground dried mushrooms add delicious intensity with almost no calories.
Nutrition
Calories 204, Protein 28 g, Carbohydrates 12 g, Fat 7 g, Fibre 6 g, Sodium 313 mg.
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