Braised White Fish in Sweet and Spicy Tomato Sauce
Serves 4
Ingredients
- 1 Tablespoon paprika
- 2 Teaspoons ground coriander
- 1 ½ Teaspoons ground cumin
- ¼ Teaspoon ground cinnamon
- ¼ Teaspoon cayenne
- 3 Tablespoons olive oil
- 4 Cloves garlic, grated or finely chopped
- ¼ Cup tomato paste
- 5 Ounces frozen chopped spinach (from a 10-oz. pkg.)
- 2 Teaspoons sugar
- 1 ¼ Teaspoons kosher salt
- Freshly ground black pepper
- 4 Frozen skinless cod fillets or other white fish, such as sole, flounder, snapper, or wild Alaska pollock (about 1½ lb. total)
- 1 Teaspoon lemon zest (from 1 lemon)
- Fresh cilantro leaves, for serving
- Cooked couscous, for serving
Shopping List
- Paprika
- Ground coriander
- Ground cumin
- Ground cinnamon
- Cayenne
- Garlic
- Tomato paste
- Frozen chopped spinach
- Frozen skinless cod fillets
- Lemon
- Cilantro
- Couscous
Instructions
- Mix paprika, coriander, cumin, cinnamon, and cayenne in a small bowl. Heat oil in a large skillet over medium. Add paprika mixture and garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste and cook, stirring constantly, until darkened, about 1 minute. Stir in spinach, 1½ cups water, sugar, salt, and several grinds of pepper; cover and bring to a simmer over medium-high. Cook, stirring occasionally and breaking up spinach with a spoon, until spinach is dispersed, 3 to 4 minutes.
- Nestle fish in sauce and return to a simmer. Reduce heat to medium and cook, covered, until fish is cooked through and flakes easily with a fork, 5 to 10 minutes depending on thickness. Top with lemon zest and cilantro and serve with couscous.