Mediterranean Cod Fillets in a Skillet
4 cod fillets, approximately 1 lb. of fish
1 cup of chicken broth
1 bunch of spinach (or a bag of baby spinach leaves)
1 can 14.5 ounce can of diced tomatoes, any variety - I used garlic fire roasted
2 cloves of fresh garlic, pressed
several large black olives, sliced
Romano cheese for garnish
Take the cod fillets, dust with seasoned flour, and sear in a hot skillet with olive oil (enough to coat the bottom of the pan, not to have the fish "swimming" in oil). Remove fish from pan, and briefly saute garlic in remaining olive oil. Add broth, spinach leaves (rinsed, chopped, and de-stemmed), and tomatoes. Simmer till spinach is "wilted". Put the fish on top, top with sliced olives and Romano cheese.
This is a relatively quick, healthy dinner! Serve with either pasta or risotto.