Roasted Cod With Spinach And Clam Sauce Recipe

Name: Roasted Cod With Spinach And Clam Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 TBLs olive oil, divided; 1/2 cup chopped shallots (about 4 small); 4 garlic cloves, minced; 1/2 cup dry white wine; 16 small fresh clams, scrubbed; 2 6 1/2 oz cans chopped clams in juice; 3 TBLs fresh lemon juice; 3 TBLs chopped fresh basil; 1 1/2 TBLs chopped fresh tarragon; 3 TBLs butter, room temp; 4 7-8 oz cod fillets; 2 6oz bags fresh baby spinach leaves; 1/4 tsp crushed red pepper

Servings: persons

5 TBLs olive oil, divided
1/2 cup chopped shallots (about 4 small)
4 garlic cloves, minced
1/2 cup dry white wine
16 small fresh clams, scrubbed
2 6 1/2 oz cans chopped clams in juice
3 TBLs fresh lemon juice
3 TBLs chopped fresh basil
1 1/2 TBLs chopped fresh tarragon
3 TBLs butter, room temp
4 7-8 oz cod fillets
2 6oz bags fresh baby spinach leaves
1/4 tsp crushed red pepper

1
Preheat oven to 450 F. Heat 2 TBLs oil in large nonstick skillet over medium-high heat. Add shallots and garlic and saute until golden, approx 4 min. Add wine and bring to a boil. Add fresh clams, cover and cook until clams open, approx 4 min. (discard any clams that do not open) Stir in canned clams with juice, lemon juice, basil and tarragon, then whisk in butter. Season sauce to taste with salt and pepper. Remove from heat.
2
Meanwhile, heat 2 TBLs oil in large ovenproof skillet over high heat. Sprinkle cod with salt and pepper. Add to skillet and cook 1 minute per side. Transfer skillet to oven and roast until fish is opaque in center, about 5 min.
3
Heat remaining 1 TBL oil in large pot over high heat. Add spinach and crushed red pepper and stir just until spinach wilts, about 3 min.
4
Rewarm sauce over medium heat. Divide spinach among plates. Top with fish and sauce.
5
Bon Appetit sept. 2005
6
notes: I used halibut instead of cod. the clam sauce is excellent. I used the leftover sauce with pasta a few nights later. I believe I used spinach with sauce for the pasta too.

1842

kcal

Calories

187

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 TBLs olive oil, divided, 1/2 cup chopped shallots (about 4 small), 4 garlic cloves, minced, 1/2 cup dry white wine, and more.

Yes, Roasted Cod With Spinach And Clam Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Cod With Spinach And Clam Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions