Lemon Dill Cod With Mustard Sauce And Garlic Wilted Spinach - cooking recipe

Ingredients

9 ounces cod fish fillets
1 tablespoon fresh dill, separated
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 lemon slices
1 tablespoon Dijon mustard
2 tablespoons reduced-sodium fat-free chicken broth
1/8 teaspoon cornstarch
1 teaspoon fresh lemon juice
1 teaspoon garlic-infused olive oil
5 ounces Baby Spinach
1/4 teaspoon lemon zest
1/4 teaspoon kosher salt
1 Peppadew pepper, sliced (optional)

Preparation

For the cod: Preheat oven to 400.
Place the cod on a large piece of foil. Lightly season with salt and pepper, sprinkle with 1/4 tablespoon dill, and place lemon slices on top. Mix the mustard, broth, cornstarch, remaining dill and lemon juice in a small bowl (don't make it thick, just a light sauce), pour around the edges of the cod. Bring up the sides of the foil, seal the package well and place in the oven for 8 minutes. Open carefully, remove the fish, plate it and drizzle with the sauce from the foil pouch.
For the spinach: In a large pot, heat garlic oil over medium heat. Add spinach and lemon zest, toss to coat.
Turn off heat and put a lid on the pot. Set aside for 3 minutes.
Remove lid and once again toss the spinach. It should be bright green and just wilted. Season with salt and pepper. Plate with the cod and sprinkle with the chopped peppadew, if desired.
MF users: 1 Lean, 1 Healthy Fat, 3-4 condiments (not all of the sauce is used).