A one dish dinner. Serve over rice.Ingredients:
1 Tbsp. olive oil
¼ tsp (scant) cinnamon
1 ½ Tbsp. minced garlic
1 c water
¾ c dry white wine
2 Tbsp. capers, drained
1 14.5- oz can diced tomatoes
1 tsp garlic powder
1 tsp basil
1 tsp oregano
¾ tsp crushed red pepper (optional)
3 c fresh baby spinach
4 6-8-oz cod fillets
¼ c sliced olives (Green, Black, and Kalamata all work)
Heat olive oil in large non-stick skillet over medium-high heat.
Add garlic and cinnamon and sauté for about 1 minute, or until lightly browned, being careful not to let it burn.
Add canned tomatoes with liquid, water, wine, capers and all spices. Stir to combine, then bring to a boil.
Add spinach and stir until wilted.
Reduce heat and nestle cod fillets into sauce. Cover and simmer 5-6 minutes or until fish flakes easily with a fork.
Serve over rice with about 2/3c of sauce and top with olives