Baked Cod, Sautéed Spinach, and Angel Hair Pasta
With a Side Heirloom Tomato Salad
I recently made this meal for a couple of friends who came over to see the house and our pup. I will toot my own horn here and say that it was pretty much the best meal I have made this summer. Hands down. It was light, fresh, and delicious, so obviously I had to share it with you today.
4 Pieces of fresh cod
2 Cloves of garlic
1 Big container of spinach
Angel hair pasta
Red hot pepper flakes
Side Tomato Salad:
2 or 3 Heirloom Tomatoes
1 Clove of garlic
Step 1: Preheat the oven to 400 degrees. Then start to mince up all the garlic for the spinach and tomato salad.
Step 2: Add a small amount of olive oil to the base of your baking dish and then place down the Cod. Squeeze lemon on each piece of fish, then coat with the panko crumbs. Drizzle olive oil, garlic salt, and pepper on top of the cod. Coat the cherry tomatoes with olive oil and garlic salt and add them to the baking dish. Bake for 30-40 minutes, or until the cod is cooked. (You can tell cod is cooked if you fork the center and it easily opens up. The inside should be white, not clear).
Step 3 : Warm your cooking pan on top of the stove with olive oil and 2 cloves of your minced garlic. Once the garlic starts to cook (but NOT burn) add the package of spinach. Cook until fully wilted.
Step 4 : Cook the pasta fully. Then leave some of the pasta water in the pan and add olive oil, garlic salt, and red pepper flakes to the pasta and stir. Parmesan cheese is always a nice add on here as well.
Step 5 : Lay bibb lettuce on a platter as a layer for the bottom of your tomato salad. Slice the tomatoes from the bottom to the top (where the stem is) and lay flat on top of the lettuce. Cut very very thin half-moon slices of white onion and spread throughout. Add the minced garlic, olive oil, balsamic vinegar, salt, and pepper.
Step 6: Serve and enjoy!