A cod recipe you'll love!

Baked Cod with Rice in Parchment, Florentine-Style
from Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook by Bonnie Sanders Polin and Frances Towner Giedt.

Makes 4 servings. Any of your favorite fish fillets, herbs, and vegetables will work just as well in this heart healthy recipe.

10-ounce package frozen spinach
1 cup brown rice
2 scallions, white parts and two inches of the green, chopped
1 garlic clove, minced
6 oz. fresh mushrooms thinly sliced
1/4 cup fat-free, sodium reduced chicken broth
Olive oil cooking spray
1 lb skinless cod fillet cut into four pieces
2 plum tomatoes, thinly sliced
3 tbsp chopped fresh chives, plus more for garnish
Juice and grated zest of 1 lemon
Freshly ground pepper
1/4 tsp salt, optional

1. Cook the spinach in the microwave following package directions. Allow to cool, drain off all liquid. Place in a bowl. Add the rice, scallions, garlic, and broth. Mix well and set aside.

2. Preheat the oven to 400F

3. Take four 12 x 16-inch sheets of parchment paper (or aluminum foil), lay flat and coat with cooking spray.

4. Place equal portions of the rice-spinach mixture near one side of the paper. Place a cod fillet on top. Top each piece of fish with 1/4 of the tomatoes, mushrooms, chives, lemon zest and juice, pepper, and salt. Fold the opposite side of the paper over the cod and make a series of tight narrow overlapping folds to seal the edges. Transfer the packets to a baking sheet. The packages can be made two hours in advance and refrigerated until you cook them.

5. Bake for 20 minutes. The fish will be opaque and flake easily when done. Cut open the package carefully as the steam will be very hot. Garnish with chives and serve immediately.

Sandra's notes: I used 16 ounces fresh spinach instead of frozen, boiled for one minute. I substituted jasmine rice with some wild rice thrown in, and I didn't use any salt. We also added some fresh oregano. The medley of fresh tastes in this dish is amazing. This heart healthy recipe has only 213 calories per serving.

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