Cod and Spinach with a Warm Vinaigrette

A light fish dish, gourmet in flavor yet prepared in minutes.

Ingredients

1/3 cup olive oil
1 clove garlic, minced
2 pounds fresh spinach, washed and stemmed
2 Tablespoons GOLDEN BLOSSOM HONEY
1 1/2 pounds Cod fillets cut into large pieces

Warm Vinaigrette:
2 Tablespoons Dijon mustard
2 Tablespoons lemon juice
1/4 cup vegetable oil
2 Tablespoons shallots, chopped
1 Tablespoon GOLDEN BLOSSOM HONEY

Directions

In a large skillet heat olive oil. Sauté garlic and spinach until spinach begins to wilt. Stir in honey. Add a cup of water to skillet. Place cod on top of spinach, cover and steam for 8 minutes until cod is cooked through.

Vinaigrette:
Warm all ingredients over medium heat, do not boil.

To serve:
Place cooked spinach on a serving plate, top with cod and drizzle with the warm vinaigrette.

Serves 4.


golden blossom honey product