Ginger-Tomato Poached Cod with Wilted Spinach

Looking for a meal that's both elegant and effortless? This Ginger-Tomato Poached Cod is the answer. It’s a stunning example of fusion cooking, where the bright, sun-kissed flavors of Italian tomatoes meet the warm, zesty punch of Asian ginger. The result is a dish that feels sophisticated enough for a special occasion but is simple enough for a busy weeknight.

In this recipe, delicate cod fillets are gently poached in a fragrant broth, ensuring they come out perfectly flaky and moist every time. Served over a bed of simple wilted spinach, it's a complete, nutritious meal that’s as good for you as it is delicious. Let’s dive into how you can create this beautiful dish in your own kitchen.

Ingredients

• 2 skinless cod fillets (approx. 150g each)
• 300g fresh spinach
• 250g cherry tomatoes, halved
• 2 cloves garlic, thinly sliced
• 2 cm fresh ginger, grated
• 15ml low-sodium soy sauce or tamari
• 15ml extra virgin olive oil
• 120ml water or vegetable broth
• 1 handful of fresh basil leaves
• 1 scallion, thinly sliced for garnish
• Salt and black pepper to taste

Instructions

1. Heat the olive oil in a wide skillet over medium heat. Add the sliced garlic and grated ginger, and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
2. Add the halved cherry tomatoes and a pinch of salt. Cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
3. Pour in the soy sauce and water (or broth). Bring the mixture to a gentle simmer and let it cook for 5 minutes to create a flavorful broth.
4. Season the cod fillets with a little salt and pepper. Gently place them into the simmering broth in the skillet.
5. Cover the skillet and let the cod poach for 6-8 minutes, depending on thickness, until it is opaque and flakes easily with a fork.
6. While the cod is poaching, quickly wilt the spinach in a separate pan with a splash of water or in the microwave. Drain any excess liquid and divide between two plates.
7. Place a poached cod fillet on top of the wilted spinach. Spoon the ginger-tomato broth over the fish and garnish with fresh basil leaves and sliced scallions before serving.

Tips & Substitutions

• Fish Variations: Not a fan of cod? This recipe works beautifully with other firm white fish like halibut, haddock, or even sea bass. Adjust poaching time based on the thickness of the fillet.
• Add Some Heat: For a spicy kick, add a pinch of red pepper flakes or a thinly sliced fresh chili along with the garlic and ginger in the first step.
• Vary Your Greens: While spinach is a classic choice, feel free to substitute it with other leafy greens like kale or Swiss chard. Sauté them for a few extra minutes until tender before serving.

Nutrition Information

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