RECIPE TITLE "Cod Steaks with Spinach and Potatoes" Author: EthnicGrocer
30 mins + 2 Hours moderate
1 /3 cup(s) Tomatoes, canned, chopped
1 tablespoon(s) Lemon juice
1 teaspoon(s) Garlic, minced
to taste Coarse sea salt
1/2 cup(s) Bread crumbs
2 pound(s) Cod steaks, about 1-1/4 inches thick
to taste Black pepper, freshly ground
Flour, for dusting
1 pound(s) Potatoes, peeled and cut in 1/8-inch slices
4 Scallions, sliced 1/4-inch
1/4 cup(s) Parsley, fresh, minced
1/2 pound(s) Spinach, washed and chopped
1/4 cup(s) Raisins
1/4 cup(s) Pine nuts, toasted
8 slice(s) Tomato, sliced thin
Season cod with salt and pepper; dust with flour. Heat 1 tablespoon oil in a skillet and brown fish on both sides. Remove to a warm platter and reserve.
Arrange potato slices in layers in a greased roasting pan, sprinkling each layer with salt, pepper, and olive oil. Tightly cover with foil and roast at 350;F for about 45 minutes, or until almost tender.
Meanwhile, heat the remaining oil in a skillet and slowly sauté the scallions and garlic for 5 minutes. Stir in the parsley, spinach, tomatoes, salt and pepper to taste, paprika, and dissolved saffron. Cook 1 minute, then add the raisins and pine nuts.
Arrange the fish over the potatoes and sprinkle with lemon juice. Cover the fish with the spinach mixture, then place the slices of tomato over spinach and sprinkle with bread crumbs. Bake at 400;F for 10 minutes. Cover and continue cooking until the fish is done, 5?10 minutes more.