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1
Make the Dijonnaise Garnish: Bring a large pot of salted water to a boil.
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2
Add the carrots and cook for 5 minutes.
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3
Add the spinach and cook for 1 minute more; drain well and squeeze the excess water from the spinach.
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4
Melt the butter in a large skillet over medium heat.
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5
Add the carrots and spinach and season with salt and pepper.
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6
Cook until well coated with the butter.
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7
Spoon onto a serving platter and keep warm.
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8
Make the Seared Cod: Heat the olive oil in a nonstick skillet over medium-high heat.
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9
Season the fillets with salt and pepper and slip them into the pan, skin side down, along with the garlic and thyme.
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10
Sear the fillets for 3 minutes, turn them over and cook for 3 minutes more.
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11
Reduce the heat to medium, add the butter and cook another 3 minutes, or until the fish is opaque, moist and lightly firm when pressed.
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12
Preheat the broiler.
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13
Place the seared cod in a foil lined broiler pan.
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14
Spread the mustard evenly over the fillets.
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15
Mix together the bread crumbs, chives, and olive oil and pat evenly over the fish.
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16
Broil just until the crumbs are golden brown.
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17
Spoon the Dijonnaise Garnish onto a serving platter, top with the cod, and sprinkle with parsley.
