Pan Fried Cod with Spinach and Sun Dried Tomatoes
4 (6-ounce) cod fillets, without skin
Coarse Sea Salt
Freshly ground black pepper
2 tablespoons Extra Virgin Olive Oil
1/4 cup white wine
2 tablespoons unsalted butter
Juice of 1 lemon
6 Sun dried tomatoes coarsely chopped
1 bunch of fresh spinach
Directions: To begin, season the fish with salt and pepper. In a large, nonstick skillet, heat the oil over medium-high heat. Cook the fish until crisp and golden, about 4 minutes per side.
Remove the fish from the skillet and set aside. Add the wine and scrape up any browned-on bits in the bottom of the pan. Add sun dried tomatoes and spinach. Gently boil the mixture for 2 minute to concentrate the wine and soften the spinach. Remove the pan from the heat and add the butter. Pour over the fish, then top with squeezed lemon juice. Serve immediately.