Peixe branco temperado com tomates secos e espinafre

Ingredientes

• 1 tspcanola oilAmount1 tspIngredientcanola oil
• 2garlicAmount2Ingredientgarlic cloves, minced cloves, minced
• 4(4-ounce) codAmount4Ingredient(4-ounce) cod fillets or other whitefish fillets or other whitefish
• 1/4 tspsaltAmount1/4 tspIngredientsalt
• 1/4 tsppepper
• 1/4 tspcayenne
• 1/4 tsppaprikaAmount1/4 tspIngredientpaprika
• 10 ozfresh spinachAmount10 ozIngredientfresh spinach
• 1/4 cupchopped sun-dried tomatoesAmount1/4 cupIngredientchopped sun-dried tomatoes packed in oil, drained packed in oil, drained
• 2 tbspsun-dried tomato oilAmount2 tbspIngredientsun-dried tomato oil, reserved from tomatoes, reserved from tomatoes

Modo de preparo

1. 1

   Season both sides of the fish with salt, pepper, cayenne, and paprikaAmount1/4 tspIngredientpaprika. In a large pan over medium heat, warm the oil. Add the garlic and cook about 1 minute, until it begins to brown. Carefully add the fish to the pan. Cover and cook about 8-10 minutes, until the fish flakes easily with a fork. Remove the fish, cover, and set aside.

2. 2

   Add the spinach and sun-dried tomatoesAmount1/4 cupIngredientchopped sun-drie...: Add the spinach and sun-dried tomatoesAmount1/4 cupIngredientchopped sun-dried tomatoes packed in oil, drained to the pan, cover and cook about 1-2 minutes, or until the spinach is just wilted. Place the spinach and tomatoes on a serving plate, topping with the fish. Finish each portion with a drizzle of oil from the pan.