Cod Loin with Creamy Spinach and Spicy Dressing
White fish and mild spices really do go down a treat, this dressing is an easy way to serve a spicy sauce with cod. Cod loin is a strange term. Obviously the loin of pork or beef is well known to us, we can find the muscle on the back wall of the animal. So where is it in a fish? It isn’t. Large fish such as cod have fillets that are thinner at either end, and thicker in the middle. The loin is from the centre, the thickest part of the fillet and is considered to be the best part.
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- 4 x 180g-200g cod loin fillets
- About 600g spinach
- About 4 tbsp. crème fraiche
- Salt and pepper to taste
For the dressing
- 1 dessertspoon clear honey
- 1 dessertspoon tomato purée
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tsp hot curry powder
- Few dashes Worcestershire sauce
- 4 tsp soy sauce
- 1 dessertspoon sesame oil
- 5 tbsp olive oil
- 5 tbsp lemon juice
- A chopped garlic clove
- 1. Coat the fish with a little olive oil and place in a steamer, when the steam is being produced cook the fish for about 6 minutes depending on the thickness of the fish.
- 2. Make the bed of creamy spinach whilst the fish is cooking.
- 3. Plunge the spinach in boiling water, leave for about 30 seconds then drain well and squeeze out the excess water using a ladle to push the spinach down.
- 4. Place in a bowl and season to taste. Stir in the creme fraiche and keep warm.
- 5. Put all the dressing ingredients in a small pan and heat until just hot, then remove from the heat.
- 6. Divide the spinach mixture between 4 plates and place a piece of fish on top.
- 7. Spoon around 2 tablespoons of the dressing on top of the fish and serve.
City Cottage http://www.citycottage.co.uk/