Today's recipe by Jay Weinstein comes to us courtesy of MyFoodMyHealth.
While it calls for cod or halibut, you could substitute other members of the cod family such as haddock, hake, or pollock.
All elements of this dish can be made up to five hours ahead, making it perfect for a luncheon get-together.
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Roasted Cod with Garlic Mashed Potatoes, Spinach, and Red Wine Vinaigrette
By Jay Weinstein. Photo by Lori Eanes Photography
Prep time 10 minutes
Cook time 30 to 35 minutes
2 pounds russet potatoes, peeled and cut into small chunks
1 cup milk, warmed
7 garlic cloves, finely minced, divided
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 large bunches spinach, stems removed, washed thoroughly
Preheat the oven to 425 F. Preheat a large cast iron or oven-proof skillet on the stove.
In a medium pot, boil the potatoes with two-thirds of the garlic, in just enough water to cover them, until very tender, about 20 minutes. Drain and mash until smooth. Mash in 2 tablespoons of the oil, and the warm milk. Season with salt and pepper. Keep warm.
Make the dressing. Whisk together the vinegar and mustard in a small bowl. Then drizzle in two tablespoons of the oil, whisking until well-combined. Set aside.
Season the fish with salt and pepper. Cook in one tablespoon olive oil, in a hot skillet for about 4 minutes. Turn, and transfer to oven for 3 minutes more. Remove from the oven and let rest for 5 minutes.
Warm the remaining garlic and tablespoon of oil in a medium skillet until the garlic is straw-colored. Add the spinach, tossing until wilted. Sprinkle with salt to taste; drain in a colander. Distribute the potatoes onto 4 plates, place a mound of spinach in the center of each, and serve the cod on the spinach. Drizzle with dressing just before serving.
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