What you’ll need:
4 Cod fillets
4 ounces ginger root, thinly sliced
4 cloves garlic, thinly sliced
1 cup shiitake mushrooms, thinly sliced
2 scallions, thinly sliced
1 shallot, thinly sliced
2 cups chicken broth
2 bags of pre-washed baby spinach
1 tablespoon soy sauce
Wondra flour
Salt
Fresh black pepper
* Reserve 1/4 of the shallots and garlic for the spinach sauté.
* I purchased the entire fillet of cod and portioned it myself at home. Whatever I didn’t use for this meal is being used for a fish & chips dinner…get excited!
Heat olive oil on medium heat in a small pot. Add the sliced shallot, garlic and ginger and allow them to sweat. You do not want any color on the vegetables, you just want the flavor to infuse the oil. After a few minutes, add the chicken stock to the pot. Season with salt and take the broth off the heat. Allow the broth to steep for a moment 
before straining it. After straining the broth, add the sliced shiitake mushrooms and scallions to the pot. If necessary, lightly season the broth with salt. Season your cod fillets liberally on both sides with salt and pepper. Sprinkle a thin layer of Wondra flour on each fillet. If you do not have Wondra flour, you can use a small amount of all-purpose flour. The reason I say to use Wondra is because it makes for a nice delicate crust when dealing with fish. All-purpose flour has the tendency to become gummy. Heat a small amount of olive oil in a non-stick pan until it starts to smoke. You want the pan to be really hot, this is the only way to get a good crust on the fish. Cook the fish for 3-4 minutes on each side. If you are ever unsure about the temperature of your fish, insert a metal skewer into the center of the fillet. If the metal is cold, the fish is raw; if the metal is warm, the fish is cooked perfectly; and if the metal is hot, the fish is overcooked. Now, sauté the remaining shallot and garlic slices in olive oil. Add the spinach and season with salt. When the spinach is just about ready, splash in some soy sauce and remove from the heat.
For plating, place the spinach in the center of your plate. Top the spinach with a piece of cod and spoon the garlic and ginger infused broth around the sides. This meal is light, healthy and full of flavor. It is easy to prepare, easy to cook and most importantly, easy to eat.
Xristina ♥ Marie
Thanks for stopping by!
© Xristina Miros 2012
Looks awesome!
Oh wow. That looks delightful! I mean divine!