Steamed cod with spinach and tomatoes

Short on time and needing a healthy dinner idea? Here’s one of my favorite simple preparations for fish.

Delicate cod is a perfect candidate for steaming

1 lb. Alaskan true cod, ling cod filets, or other delicate white fish, cut into four pieces
Fresh spinach leaves (about 8 oz)
Cherry, grape or toy box tomatoes (about 10 oz), halved
1 finely chopped shallot
Dry white wine (e.g., Sauvignon Blanc)
Unsalted butter (just a tiny bit is all that is needed; use a couple of very thin slices and
break it into very small pieces)
Salt and pepper

Place a steamer basket or colander in a large pot/Dutch oven. (The fit must be such that a lid can be placed on the pot.)

Preparing each packet for steaming

Place the four pieces of cod on four pieces of foil (about 12″ x 12″). Scatter shallot over each filet, and then place a few dabs of butter over them. Drizzle about 1/2 tsp of wine over each filet, and salt and pepper to taste. Pile spinach leaves and scatter tomatoes. Fold in two sides of the foil, and then repeat with the other two sides and press seams together to seal tightly.

Heat one inch of water over high heat in the pot, bringing to a boil.

Set the four foil packets in the steamer basket in a single layer (or at least avoiding overlap as much as possible) with the seam sides facing upward. Place lid on pot and steam for 15 minutes. Using tongs, remove the packets from the basket and let rest for about five minutes, then open the packets and plate the contents, using a spatula to slide them out of the foil. Be careful to capture the juices on the plate, as well!

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