Pan-Seared Cod with Spinach & Roasted Fall Vegetables - Rachael Ray Every Day

Pan-Seared Cod with Spinach & Roasted Fall Vegetables

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Pan-Seared Cod with Spinach & Roasted Fall Vegetables
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 onion, cut into 2-inch pieces
  • 1 large sweet potato (about 1 lb.), peeled and cut into 2-inch pieces
  • 1 large acorn squash (about 1 lb.) -- peeled, seeded and cut into 2-inch pieces
  • 8 cloves garlic, halved
  • 5 tablespoons olive oil
  • 5 ounces baby spinach (about 5 cups)
  • 1/2 teaspoon dried oregano
  • 4 cod fillets (6 oz. each)
  • 2 tablespoons flour

Preparation

Preheat the oven to 450 degrees . On a large baking sheet, toss the onion, sweet potato, squash, garlic and 2 tbsp. oil. Arrange in a single layer; season with salt and pepper. Roast, rotating the sheet halfway through, until the vegetables are tender and browned, about 25 minutes. Remove from the oven; top with the spinach. Drizzle with 2 tbsp. oil; season and toss until the spinach wilts slightly, about 2 minutes.

Sprinkle the oregano on both sides of the cod fillets; season. Place the flour in a bowl and dredge each fillet to coat.

In a large nonstick skillet, heat the remaining 1 tbsp. oil over medium-high. Add the cod and cook, turning once, until the fillets are golden brown on the outside and just opaque in the centers, about 5 minutes per side. Serve with the vegetable mixture.