Prep Time 20m
Cook Time 10m
Ready Time 30m
Yield 6 servings


Ingredients
COD
  • Crisco® Original No-Stick Cooking Spray
  • 6 (4 oz.) cod fillets, fresh or frozen and thawed
  • 1/4 cup Crisco® Pure Olive Oil
  • 2 tablespoons fresh lemon juice
  • Salt and lemon pepper
CREAMY SPINACH SAUCE
  • 1 chicken bouillon cube
  • 3/4 cup boiling water
  • 1/4 cup Crisco® Pure Olive Oil
  • 3 tablespoons Pillsbury BEST™ All Purpose Flour
  • 3/4 cup light cream or milk
  • 2 large egg yolks, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 2 teaspoons grated lemon peel
  • 1 (10 oz.) package frozen chopped spinach , thawed and squeezed dry
Preparation Directions
  • Step 1Heat broiler to HIGH. Spray a broiler pan with no-stick cooking spray.
  • Step 2Place fish skin-side-down on prepared broiler pan. Combine 1/4 cup oil and lemon juice in small bowl; brush fish with mixture. Season fish with salt and pepper.
  • Step 3Broil 4 inches from heat 6 minutes. Brush with remaining oil mixture. Broil an additional 4 to 6 minutes or until fish flakes easily. Remove from oven; cover with foil to keep warm.
  • Step 4Dissolve bouillon cube in boiling water; set aside. Heat 1/4 cup oil in heavy 1 quart saucepan over medium heat. Whisk in flour; cook 2 to 3 minutes or until bubbly.
  • Step 5Remove from heat. Gradually stir in bouillon and cream. Cook over medium heat, stirring constantly, until sauce boils and thickens. Reduce heat; cook and stir 1 minute.
  • Step 6Stir a small amount of bouillon sauce into beaten egg yolks, mixing thoroughly; stir back into bouillon sauce. Cook, stirring constantly, 1 minute.
  • Step 7Remove from heat; add cheese, salt, lemon peel and spinach. Stir until heated through. Divide spinach mixture between 6 serving plates; top each with fish. Spoon remaining sauce over fish.
  • Step 8Garnish with parsley and lemon wedges if desired.
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