Eritrean-Inspired Cod with Tomato, Onion & Spinach
An Eritrean-inspired cod skillet with softened onions, tomato, garlic, ginger, and wilted spinach. A lighter seafood option that avoids salmon while still fitting the flavor direction.
Back to full listIngredients
- Cod Fillets, 10.5 OZ 1 pack $8.99
- Yellow Onion 1 large $1.49
- Organic Roma Tomatoes, 16 OZ 2 tomatoes $2.99
- Organic Garlic, 3 CT 2 cloves $2.89
- Organic Spinach Bunch 1 bunch $2.69
- Lemon 1 $0.99
- Organic Ginger Puree, 2.8 OZ 2 teaspoons $3.99
Instructions
- Thinly slice 1 large yellow onion, mince 2 garlic cloves, chop 2 roma tomatoes, and roughly chop 1 bunch spinach.
- Season the cod fillets with salt and pepper.
- Heat 1 to 2 tablespoons oil in a skillet over medium heat. Add onion and cook 6 to 8 minutes until soft.
- Add garlic and ginger puree and cook 30 seconds. Add tomatoes and cook 4 to 5 minutes until saucy.
- Nestle in the cod, cover, and cook gently 6 to 8 minutes until the fish flakes easily.
- Add spinach around the fish, cover 1 minute to wilt, then finish with lemon juice.
- Serve immediately with the onion-tomato sauce spooned over the cod and spinach.
Cook time: 35 minutes
Estimated cost: $14-18
Health notes: Lean protein, light but satisfying, with iron and folate from spinach.
Drink pairing: Sauvignon Blanc or dry Chenin Blanc.