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Pan Seared Codfish with Wilted Spinach

A Recipe by Chef Walter Staib

Serves 2

2 tablespoons of olive oil
2 4-5 ounce codfish fillets
2 tablespoons olive oil
2 tablespoons onion, chopped fine
1 teaspoon garlic, chopped
2 Roma tomatoes, seeded, peeled and diced
2 tablespoons pine nuts, raw
½ pound fresh spinach
1 bunch fresh parsley, chopped
pinch of nutmeg
freshly ground black pepper, to taste
1/2 lime
1 pinch red pepper flakes

Preheat the oven to 375 degrees.
Place olive oil in a glass baking pan. Place the fish on the olive oil and season with black pepper. Roast 8 to 10 minutes, or until the fish is white and flaky and cooked through.
Heat the olive oil in a nonstick skillet over low heat. Add the garlic and cook 2 minutes, add onion and sweat until translucent, about 5 minutes. Add pine nuts and cook until lightly toasted. Add the tomatoes and spinach and wilt for about 1 minute. Stir to combine all ingredients. Remove from heat. Season with nutmeg, red pepper flakes and freshly ground pepper.
To serve, put half the spinach on a plate. Top with the cod fillet with parsley and serve with a lime wedge to squeeze on top before eating.

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