Veracruz Cod

Veracruz Cod
Servings: 6 Prep 15 mins Cook 13 mins to 15 mins


  • 2 tablespoons olive oil
  • 1 medium onion, halved, sliced
  • 2 medium sweet red and yellow peppers, cored and sliced
  • 2 cloves garlic, sliced
  • 1/2 cup sliced pimento-stuffed olives
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 pieces cod (about 6 ounces each)
  • 2 bags (6 ounces each) baby spinach, washed
  • 1 ripe avocado, peeled, sliced thin

Make It

1. In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add onion, peppers and garlic. Cook for 7 minutes, stirring occasionally, so that garlic does not burn.

2. Add olives, stewed tomatoes, lemon juice, oregano, 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Break up tomatoes with a wooden spoon. Bring to a simmer.

3. Add the fish to the simmering sauce and tuck fish in so that it is covered with sauce. Simmer, uncovered, for 3 minutes. Turn fish gently; cook 3 more minutes, until fish is cooked through and flakes easily.

4. While fish is cooking, heat the remaining 1 tablespoon olive oil in a large saucepan. Add spinach and remaining salt and pepper. Cook until just wilted, about 2 minutes.

5. Serve fish with wilted spinach topped with the avocado slices. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 402, Fat, total (g): 19, chol. (mg): 73, sat. fat (g): 3, carb. (g): 25, fiber (g): 7, pro. (g): 36, sodium (mg): 1481, Percent Daily Values are based on a 2,000 calorie diet.