Lemon-Ginger Fish

Lemon and ginger give the fish a light and zesty flavor.  Serve on top of a bed of wilted spinach.  Recipe serves 4 in under 20 minutes.

What you’ll need:

  • 1 pound fresh or frozen cod, thawed or other firm white fish
  • 2 small lemons
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons sugar
  • 1/4 cup butter
  • 2 5-ounce bags of baby spinach
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

What you’ll do:

  • Pat the fish dry with paper towels and cut into 4 pieces, if whole.
  • Thinly slice one lemon, set aside.
  • Zest and juice the remaining lemon.
  • In a small bowl, combine the lemon peel and juice, ginger and sugar.
  • In a large skillet, melt the butter over medium heat.
  • Add the fish to the skillet.
  • Cook for 1 to 2 minutes or until browned.
  • Turn the fish over and add the lemon juice mixture.
  • Cover and cook for 2-3 minutes or until the fish flakes easily.
  • Remove the fish, place on a platter and cover.
  • Add the lemon slices to the same skillet.
  • Cook about 2 minutes or until the lemon is softened and the sauce has thickened.
  • Place the spinach in a microwave-safe bowl along with the 2 tablespoons of water.
  • Microwave for 2 minutes or until wilted, tossing after 1 minute.
  • Serve the fish on top of the wilted spinach with the sauce, a slice of lemon and a sprinkle of salt and pepper.

Recipe and image from Better Homes and Gardens.

So what are you waiting for…Get dinner on the table!

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