German cuisine · Fish & Seafood

Cod on Creamed Spinach

Steamed cod fillet on creamed spinach with nutmeg and garlic, served with boiled potatoes.

Ingredients · for 4 servings

• 800 g cod fillet
• 800 g leaf spinach
• 3 cloves garlic
• 1 onion
• 200 ml cream
• 30 g butter
• 1 lemon
• 800 g potatoes
• 1 pinch nutmeg
• 2 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the cod fillet into four pieces, pat dry, drizzle with lemon juice, salt and refrigerate; peel the potatoes and boil in salted water for 20 min. until soft.
2. Wash the spinach thoroughly, pick it over and wilt it still dripping wet in a wide pot in batches for 2 min., then transfer to a sieve and squeeze out well.
3. Finely dice the onion and garlic, sauté in the butter for 4 min. until translucent, add the spinach, pour in the cream and reduce uncovered for 5 min. until the cream coats the spinach; season with nutmeg, salt and pepper.
4. Warm the olive oil in a nonstick pan and steam the fish pieces with 3 tbsp water, covered, over low heat for 8–10 min. until the flesh is milky white and flakes easily.
5. Do not turn or stir the fish – the fillet would fall apart – instead remove the pan from the heat and let it rest for 2 min.
6. Spread the creamed spinach on warmed plates, place the cod pieces on top, garnish with lemon wedges and serve with the boiled potatoes.