Ingredients
- 2 lbs. cod fillets
- ½ cup dry white wine
- ¼ tsp. red pepper flakes
- 1 can tomatoes with juice
- 6 cloves garlic (chopped)
- 3 tbsp. EVOO
- ½ cup kalamata olives (sliced)
- 1 small onion- chopped
- 2 tbsp. capers
- baby spinach leaves
Directions
In a large saute’ pan, heat EVOO over medium heat and add fish. Cook for 5 minutes each side and place onto warm serving dish.
Cover with foil to keep warm. In the same skillet, heat 2 tbsp. oil, add onion and cook for 2 minutes.
Add wine and reduce liquid by half. Add tomatoes and let simmer 5 minutes. Add olives, capers and season with pepper.
Cook one more minute to blend flavors.
Stir in spinach and cook 3 more minutes.
Season with salt and pepper, spoon over fish and serve.
