Cod fillet with Spinach

A light lunch dish found in “Sommermat” (Summer Food)
published by Hjemmets Kokebokklubb in 1979

Cod fillet with Spinach

4 servings
Preperation: 10-15 min.
Cooking time: Total approx. 15 min.
Can not be frozen.

4 cod fillets of about 200 g/7 oz each
salt, whole pepper
1 lemon
1/2 bay leaf
1/2 kg [1,1 lb] fresh spinal or 1 pack of deep-frozen
1 tablespoon butter
2 tablespoons water
1/2 tsp salt


[1] Boil the cod fillets in quite a little water, add salt, 3-4 whole peppercorns, thin lemon slices and the half bay leaf. The fish should be firm to the touch when it’s done.

[2] Rinse fresh spinach several times in cold water. Thaw deep-frozen spinach in a colander and squeeze out the water. Boil the spinach in butter and water with a little salt added over low heat for about 6-8 min. Decorate the plates with lemon wedges and if you like, a little sour cream. Serve with chopped red bell peppers in lemon/oil dressing.