Poached Cod with Roasted Peppers, Capers, and Spinach

Yield: Makes 4 servings

Ingredients

• 3  medium red bell peppers, halved and seeded
• 1/2  cup  extra-virgin olive oil
• 2  tablespoons  capers
• 1/4  cup  chopped fresh basil
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1 1/2  pounds  cod loin fillets
• 1  cup  dry white wine
• 1  cup  water
• 1  tablespoon  olive oil
• 3  garlic cloves, thinly sliced
• 2  (9-ounce) bags spinach

Preparation

Place pepper halves, cut sides down, on a lightly greased baking sheet. Broil 20 minutes or until peppers are blistered. Cool and remove skins.

Cut bell peppers into 1/2-inch strips. Combine peppers, 1/2 cup olive oil, and next 4 ingredients. Cover and chill.

Place cod fillets in a lightly greased, shallow roasting pan. Pour wine and water over fish. Cover loosely with foil. Bake at 450° for 15 minutes or until fish flakes easily when tested with a fork. Carefully remove fish from pan to a serving platter; cover and keep warm.

Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add garlic; sauté 2 minutes or until lightly browned. Reduce heat to low; gradually add spinach. Cook 2 minutes or just until wilted, stirring constantly.

Place fish on top of spinach, and top with marinated peppers and capers. Serve immediately.

Note: For flavor and texture, we prefer slightly wilted spinach. To avoid health concerns, thoroughly cook the spinach, or substitute kale, arugula, or other greens.

Wine note: A lovely, all-purpose wine to pair with this cod recipe is the Chateau Ste. Michelle 2004 Horse Heaven Sauvignon Blanc ($18). If you want to expand your vino repertoire, try Garnacha, Las Rocas de San Alejandro, 2003, Calatayud, Spain ($10), recommended by Michael Flynn, wine director and sommelier for Kinkead's Restaurant in Washington, D.C.