Porcini-crusted black cod with garlic spinach

34

PREP TIME

15 min

TOTAL TIME

35 min

Makes

4 Servings

Porcini-crusted black cod with garlic spinach

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
  • 28 g,
  • Carbohydrates
  • 12 g,
  • Fat
  • 7 g,
  • Fibre
  • 6 g,
  • Sodium
  • 313 mg.

The secret’s out: Finely ground dried mushrooms add delicious intensity with almost no calories.