[ingredients title=”Ingredients”]

  • ¼ cup chopped sun-dried tomatoes packed in oil, drained with 2 tablespoons oil reserved
  • 2 cloves garlic, minced
  • 4 cod fillets
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon cayenne
  • 10 ounces packaged fresh spinach, washed

[/ingredients]

[directions title=”Directions”]

  1. In a large deep skillet, heat the 2 tablespoons reserved oil over medium heat;  sauté garlic 1 minutes or until golden. Sprinkle both sides of fish with salt, pepper, cayenne and smoked paprika then place in skillet. Cover and cook 8 to 10 minutes, or until fish flakes easily with a fork. Remove fish and set aside.
  2. Add spinach and sun-dried tomatoes to skillet.  Cover and cook 1 to 2 minutes, or until spinach is wilted but is still bright green. Place spinach and tomatoes on a serving plate and top with fish fillets. Drizzle lightly with pan drippings.

[/directions]

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