If you’re looking for a light dinner — there is nothing more perfect than gently cooked fish in a flavorful broth. This dish can stand alone, or be paired with a side salad. Either way — the combination of lemon, scallions, and mint make this recipe essential for warmer weather.
I created this dish a while back, and wanted to share it with you today. It was inspired by a very fun and suspenseful trip to Austin, Texas where we dined at a fabulous sushi restaurant called Uchi. For the life of me, I can’t remember the name of the dish — but I was so pleased with the simplicity of it. The broth was so complex, and on memory of flavors alone I tried to recreate it at home. Hope you enjoy it!
- 6 skinless cod fillets, ~4-6 oz. each
- 2 inch piece of fresh ginger, grated
- 3 garlic cloves, minced
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1 lemon, zest and juice used
- 2 tsp. olive oil + 2 tbsp.
- 2 leeks, halved and thinly sliced
- 3 c. chicken broth (homemade if you have it)
- 3 big handfuls of baby spinach leaves
- 3 scallions, sliced
- 2 tbsp. fresh mint, chopped
- Combine the ginger, garlic, olive oil, salt, pepper, and lemon zest in a small bowl.
- Smother mixture over the top of each fillet and set aside.
- Heat the remaining 2 tbsp. of olive oil in a large skillet over medium heat. Add the sliced leeks and sauté until tender.
- Pour in chicken broth and lemon juice. Cover and turn heat to high. Wait for a rolling boil.
- Layer fish, seasoned side up, on top of the leeks.
- Cover and reduce heat to medium. Continue cooking another 6-8 minutes or until fish is cooked through.
- Remove fish from pan and set aside. Turn heat to low and add spinach, scallions, and mint to your pan.
- Stir for a few minutes until the spinach has wilted.
- Serve fish in bowls and ladle in lots of broth and spinach.