Cod and spinach gratin

This simple recipe is a great way to make fresh cod or other firm white fish more interesting.

2 servings

2 pieces of cod fillet, dos de cabillaud

Olive oil

½ medium onion, chopped

1 clove garlic, minced

2 handfuls of baby spinach leaves, pref. organic

2 tsp. Dijon mustard

Freshly ground black pepper

2 tbsp. dry bread crumbs

Warm 1 tbsp. olive oil over medium- low heat in a large saucepan and sauté the onion and garlic for about 10 minutes until soft but not browned. Add the baby spinach leaves and continue cooking until the spinach is wilted. Remove from heat and stir in the Dijon mustard and some black pepper.

Preheat the oven to 200° C, roast.

Lightly oil an oven- proof dish and place the cod in it. Cover with spinach mixture and sprinkle with bread crumbs. Drizzle 1 tsp. olive oil on top and transfer in the oven. Roast for 15- 20 minutes depending on the thickness of fish fillets.

Serve with new potatoes or blond lentils, roasted cherry tomatoes, and lemon wedges.