Pan Seared Cod with Spinach and Tomato Cavatappi
Light and flaky cod gets perfectly seared and paired with a warm pasta salad to make Pan Seared Cod with Spinach and Tomato Cavatappi.
Ingredients
For the pasta:
- 4 cups pasta, Cavatappi
- 1 cup tomatoes, grape, sliced in half
- 10 ounces spinach leaves, fresh
- 1 tablespoon olive oil
- 1 teaspoon Italian Seasoning
- 1 cup mozzarella cheese, shredded
- 1/2 lemon, juiced
For the cod:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 green onions, finely sliced
- 1/2 teaspoon garlic, minced
- 24 ounces cod fillets, cut into four 6-ounce pieces
- sea salt, black pepper and paprika
Instructions
For the pasta:
- Add the Cavatappi to boiling water and cook for 8-10 minutes.
- While the pasta is cooking, add the olive oil to a large skillet. Add the spinach and saute for about 3 minutes over medium heat.
- Add the tomatoes and cook for 3 more minutes until spinach has wilted. Add the Italian Seasoning, salt and pepper.
- Add the drained pasta to the skillet and mix well. Put the pasta in a serving dish and allow it to cool slightly. Just before serving, squeeze fresh lemon juice over pasta and mix in the mozzarella cheese.
For the cod:
- Season the fish on both sides with salt, pepper and paprika. Heat a large skillet over medium high heat. Add olive oil and butter. Add the garlic, green onions, and fish to the pan and cook for 4-5 minutes.
- Turn the fish over and cook it for another 4-5 minutes until it is done throughout and flakes apart easily. Remove the fish from the pan and serve with lemon wedges and pasta.
Nutrition
Calories: 564kcalCarbohydrates: 52gProtein: 47gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 103mgSodium: 353mgPotassium: 1385mgFiber: 5gSugar: 4gVitamin A: 7372IUVitamin C: 35mgCalcium: 273mgIron: 4mg