Roasted Cod on Spinach with Feta, Lemon and Dill
Ingredients:
-2 tsp olive oil
-4 scallions, thinly sliced
-2 garlic cloves, minced
-12oz bags baby spinach
-1 tbsp water
-1/2 tsp salt
-2 tbsp Italian seasoned bread crumbs
-Grated zest of 1 lemon
-1 tbsp fresh dill
-4 cod fillets
-2 tbsp crumbled feta cheese
Directions:
1. Preheat oven to 425.
2. Heat 1 1/2 tsp of oil in a 2-quart shallow flameproof casserole dish over medium heat. Add scallions and cook, stirring, until softened, about 2 minutes. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds.
3. Add handful of spinach, the water, and 1/4 tsp salt to casserole dish, stirring just until spinach is wilted. Add remaining spinach in batches, stirring until spinach is wilted before adding more. Remove casserole dish from heat. Stir in bread crumbs.
4. Stir together lemon zest, dill, and remaining 1/2 tsp oil and 1/4 tsp salt in a small bowl. Rub herb mixture on both sides of cod. Place fillets, in one layer, on top of spinach. Sprinkle with feta. Transfer casserole to oven and bake until fish is opaque in the center, about 12 minutes