From Jesse Cool

The combination of cod, cornmeal, and spinach in this recipe is wonderful. A few drops of hot sauce can really pull it all together. Allow about one bunch of fresh spinach per person.

4 cod or scrod fillets (about 4 ounces each)
1 1/2 cups buttermilk
1 cup cornmeal
3 tablespoons chopped fresh parsley
1 tablespoon dried oregano
2 teaspoons dried thyme
1 1/2 teaspoons dried thyme
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4-1 teaspoon ground red pepper
4 tablespoons olive oil
2 garlic cloves, minced
2 pounds fresh organic spinach, steamed
Juice of 1 large lemon
1 tablespoon soy sauce
Zest of 1 lemon

The night before serving, place the fillets in a bowl and pour the buttermilk over all. Toss to coat. Cover and refrigerate.

Preheat the oven to 250°F.

In a pie plate, combine the cornmeal, parsley, oregano, thyme, salt, black pepper, and red pepper. Remove the fish from the buttermilk, shaking off any excess. Dip the fish in the cornmeal mixture, turning to coat completely.

Heat 1 1/2 tablespoons of the oil in a large skillet over medium heat. Add 2 fillets and cook for 8 to 10 minutes turning once, or until browned and the fish flakes easily. Place on a baking sheet and keep warm in the oven. Repeat with 1 1/2 tablespoons of the remaining oil and 2 fillets.

Wipe the skillet clean and heat the remaining 1 tablespoon oil over medium heat. Add the garlic and cook for 2 minutes. Add the spinach, lemon juice, and soy sauce and cook for 3 minutes, or until heated through. Place on a serving platter and top with the fillets. Sprinkle with the lemon zest.

Makes 4 servings.

Kitchen Tip: Frozen spinach works well in this recipe. Simply thaw and squeeze it dry, then add to the skillet with the garlic and cook until heated through.
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Jesse Cool is author of Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients, owner of CoolEatz Restaurants and Catering, and lives in Menlo Park, California.
Photo by Lisa Koenig.
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