Recipe: Pan Fried Cod and Wilted Spinach





Simon - the CellarVie Wines Operations Manager - reckons the zesty, fruity acidity of theVeramonte Sauvignon Blanc 2011 goes brilliantly with the subtle flavours of the pan fried cod and wilted spinach (plus he assures me you'll only need to spend "20 minutes tops" in the kitchen). 
 
Ingredients (serves 2):

2 tablespoons of olive oil
2 x 150g cod fillets
1 kg fresh spinach
1 shallot
1/2 lime
2 x 10g butter
Salt & freshly ground black pepper
Parsley
Pinch of nutmeg

Cooking:

1. Preheat the oven to 180C
2. Gently pat the cod dry with a piece of kitchen paper to remove excess moisture.
3. Peel then chop the shallot into very small pieces, also chop the parsley very finely and set both aside.
3. Heat an ovenproof frying pan on the hob until hot, then add the oil and place the cod fillets skin side down in the pan.
4. After 2-3 minutes or when the skin is crisp, turn the cod over so that the skin side is facing up and put the pan into the pre-heated oven and roast for five minutes.
5. Wash the spinach and then wilt in a hot pan, drain off the excess juice once the spinach is wilted, then add 10g of butter, a pinch of nutmeg and season. Once this is done the fish should be ready.
6. Remove the fish from the pan and serve on a plate, then flash fry the shallot, parsley and remaining butter in the pan you used to cook the fish for 30 seconds to a minute. Pour the buttery sauce over the fish and serve with the buttered spinach. Serve with a slice or wedge of lime.

Bon Appetit!  
 

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