Cod parmeggiana with pan-fried spinach
Published Date:
20 September 2007
By Antony Worrall Thompson
Straight-forward, delicious and healthy.
Serves: 4
Preparation time: 5 – 10 minutes
To cook: 25 minutes
INGREDIENTS:
• 1kg fresh washed spinach
• 4 x 6oz cod fillets
• 250ml jar of tomato and basil pasta sauce
• 100g cow's mozzarella, sliced
• 40g grated parmesan
• Olive oil
• Salt and pepper
METHOD:
• Heat oil in a large frying pan, season cod with salt and pepper and brown the cod fillets on both sides.
• Meanwhile in another pan fry the spinach until wilted. Put the wilted spinach into a sieve and squeeze out any excess moisture. Place the spinach in 4 piles in a shallow oven-proof dish then place the cod on top.
• Pour over the tomato and basil sauce, layer the sliced mozzarella on top of the cod and then cover with the grated parmesan.
• Cook in a pre-heated oven at 190°C for approximately 15 minutes until golden brown.
The full article contains 153 words and appears in n/a newspaper.
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Last Updated:
20 September 2007 5:20 PM
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Source:
n/a
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Location:
Matlock
