Serves 4
NOTE: Sangria originated in Spain and Portugal. This is a traditional dish in Spain.
Ingredients:
[ingredients title=”Ingredients”]
- 2 lemons, 1 sliced thinly and seeds removed and the other cut into fourths and seeds removed
- 4 6-ounce each skinless cod, or haddock fillets
- 4 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 ounces pine nuts
- 2 ounces yellow raisins
- 2 garlic cloves, minced
- 1 10 ounce package spinach, washed and thoroughly dried
[/ingredients]
[directions title=”Instructions”]
- Preheat oven to 375 degrees Fahrenheit.
- In a medium roasting pan place the sliced lemons across the bottom, it is ok if they don’t cover the entire bottom of the pan..
- In a cake pan place the fillets and drizzle with olive oil. Sprinkle with half of the salt and pepper, then carefully turn the fillets and use the remaining salt and pepper. Place the fillets on the lemon slices and drizzle with the remaining oil in the cake pan.
- Remove the lemon slices that are not under the fillets and place on top of them. Sprinkle the pine nuts, raisins, and garlic into the bottom of the roasting pan.
- Place the roasting pan in the oven and cook until the fillets are cooked through about 20 minutes.
- Carefully remove any lemon wedges from on top of the fillets and place the spinach on top of the fillets.
- Place the roasting pan in the oven until the spinach has wilted, about 5 minutes.
- Plate with the spinach on the plate first, then fish, then the pine nut, raisin, and garlic mixture on top. Serve with a lemon wedge.
[/directions]
#recipe, #NationalFoodOfTheDay, #SpanishBakedFish[box style=”rounded”]
Tomorrow is National French Fried Shrimp Day. The ingredients you will need are below:
- 2 eggs
- 1 teaspoon salt
- 1/2 cup flour
- ½ teaspoon baking powder
- 1/2 cup panko breadcrumbs
- vegetable oil for frying
- 1 pound shrimp, peeled and deveined, tails left intact
- Cocktail sauce, optional
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