Cod With Marinated Tomatoes, Polenta, and Sautéed Spinach

Ingredients

1 pound tomatoes (about 2 large), cut into wedges

2 scallions, sliced

2 tablespoons red wine vinegar

1/4 cup olive oil

kosher salt and black pepper

1 pound store-bought cooked polenta, sliced into 8 rounds

4 6-ounce pieces skinless cod or striped bass fillet

1 clove garlic, chopped

2 bunches spinach, trimmed (about 12 cups)

Directions

Combine the tomatoes, scallions, vinegar, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper in a medium bowl.

Heat 1 tablespoon of the remaining oil in a large nonstick skillet over medium-high heat. Add the polenta and cook until golden and crispy, 4 to 5 minutes per side. Transfer to a plate; reserve the skillet. Add 1 more tablespoon of the oil to the reserved skillet. Season the cod with ¼ teaspoon each salt and pepper and cook until opaque throughout, 3 to 4 minutes per side.

Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, 30 seconds. Add as much spinach as will fit in the skillet. Season with ¼ teaspoon each salt and pepper. Cook, tossing frequently and adding more spinach as there is room, until just wilted, 2 to 3 minutes.

Serve the spinach, cod, and polenta topped with the marinated tomatoes.

Source: Real Simple