Roast Cod with Leeks, Plum Tomatoes, and Wilted Spinach
Thick, meaty cuts of fish, like cod, are best for roasting because they hold up well in the heat of the oven.
- Servings: 6
Source: Martha Stewart Living, February 1998
- 2 tablespoons freshly grated ginger, with juices
- 2 tablespoons low-sodium soy sauce
- 5 tablespoons freshly squeezed lime juice
- 2 tablespoons olive oil
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 2 pounds leeks, trimmed, cut across into 3/4-inch rings, and washed
- 2 pounds plum tomatoes, quartered into wedges
- 6 five to six-ounce cod fillets, or steaks, skin on, 1 to 1 1/4 inches at thickest point
- Salt to taste
- 1 pound fresh spinach, well washed
- Olive-oil cooking spray
Heat oven to 425 degrees with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. In a small bowl, combine ginger, soy sauce, lime juice, olive oil, and pepper. Set aside.
Arrange leeks and tomatoes in one pan, and cod (if using fillets, place skin-side down) in the second pan. Brush all liberally with ginger marinade. Sprinkle all with salt and pepper. Cook 10 minutes. Turn vegetables with a spatula for even browning; brush all again with marinade. Continue to cook until cod is opaque throughout, 2 to 4 minutes more. Transfer cod to a serving plate; keep warm. Continue to cook tomatoes and leeks until tender, 10 to 15 minutes. Add spinach to pan; cook just long enough to wilt, about 5 minutes. To serve, arrange spinach on each plate. Add 1 cod fillet; divide tomato-leek mixture evenly between plates. Serve hot.