This recipe is so light, juicy and full of flavors! Alternatively, bake it in the oven adding some boiled chickpeas or white beans, for a more hearty dish.
Serves: 4 Prep. time: 20′ Cooks in: 30′ Ready in: 50′
1 kg cod, in fillets or any other white fish
1 large onion, chopped
1 leek, sliced
5 spring onions, finely chopped
300 g spinach, washed, dried, chopped
300 g chards, washed, dried, chopped
½ cup extra-virgin olive oil
1/5 cup raisins
2 tbsp tomato puree
1 wine glass dry white wine
1 lemon, juiced
1 tbsp parsley + 1 tbsp dill, finely chopped, for serving
salt, black pepper
In a large pot heat oil on medium heat and cook onion, leek and spring onion until tender and translucent. Pour in wine and when alcohol evaporates stir in spinach and chard leaves. Season with salt and pepper and add tomato puree and raisins. Cover with lid and simmer on low heat until greens are tender.
Uncover pot, place cod fillets on top of the greens, drizzle with lemon juice, cover with lid and simmer for 10′.
Divide cod and greens on plates, sprinkling with parsley and dill and seasoning with extra pepper.
Photo-Food styling: Antonia Kati
Και η ελληνική συνταγή: Μπακαλιάρος με χόρτα και σταφίδες στη στιγμή