2 tablespoons extra virgin olive oil
1 yellow onion, thinly sliced
2 cloves garlic, thinly sliced
½ cup dry white wine, such as pinto grigio
28-ounce can whole tomatoes
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼4 teaspoon crushed red pepper flakes
1 pound cod fillet
12 green olives, such as Castelvetrano or Spanish
1 bunch fresh spinach, stems removed
(about 8 cups)
¼ cup chopped fresh flat leaf parsley
In a large skillet, heat the oil over medium-high heat. Add the onion and garlic, cover tightly, and cook, stirring often, until the onions are tender, 6-8 minutes. Add the wine and let it cook until it’s just about evaporated, 1-2 minutes. Add the tomatoes, salt, black pepper, and red pepper flakes and cook, breaking up the tomatoes with your spoon, until slightly thickened, 8-10 minutes.
Stir in the olives. Nestle the cod into the tomatoes. Reduce the heat to medium-low, cover partially, and simmer until the fish is opaque throughout, about 15 minutes. Remove fish with slotted spoon.
Divide the fish among bowls. Add the spinach and parsley to the tomatoes, cover tightly, and cook until the spinach wilts, about 1 minute. Remove the lid and stir until the spinach is completely wilted. Serve alongside the fish. Yield: 4 servings .
Nutritional facts per serving: 260 calories, 9.5 g total fat, 1.3 g saturated fat, 24.3 g protein, 15.5 g carbohydrate, 4.1 g dietary fiber, 6.9 g sugar, 0 g added sugar, 41.6 mg cholesterol, 678.5 mg sodium
Developed by Sara Quessenberry for Cleveland Clinic Wellness