Ingredients
1½ lb cod fillets, sliced into 6 portions
2 tbsp lemon juice
½ tsp cayenne pepper
salt and ground black pepper, to season
cooking spray
olive oil, for drizzling
1½ lb scallops, shelled and cleaned
¼ cup white wine
2 tbsp olive oil
4 tbsp unsalted butter
3 garlic cloves, thinly sliced
salt and ground black pepper, to season
5 cups spinach, washed and stems trimmed
2 tbsp unsalted butter
1 tbsp olive oil
2 garlic cloves, minced
salt and ground black pepper, to season
1 lemon wedge, per serving
¼ tsp parsley, chopped
Preparation
Preheat the oven to 400 degrees F then grease a baking sheet with cooking spray.
Pour the lemon juice on your cod fillets, then season with salt, pepper, and cayenne. Rub to evenly spread the seasoning on the fish.
Drizzle with olive oil then roast it for 10 to 12 minutes.
While roasting the cod, heat up your oil in a skillet to medium-high heat.
Season your scallops with salt and pepper then sear for 3 minutes on each side.
Deglaze with wine and reduce briefly.
Add butter and garlic, then continue sauteing briefly. Baste the melted butter over your scallops while doing this. Set aside.
In another skillet, melt your butter in a skillet over medium heat. Add oil and garlic. Saute briefly, then add your spinach. Continue sauteing until spinach has started to wilt.
Season with salt and pepper and adjust accordingly.
Once your cod is roasted, set aside to rest briefly at room temperature. Plate your cod fillet over a bed of spinach then top with seared scallops.
Garnish with parsley and serve with lemon wedge.
