
Ingredients
3 lemons, sliced
4 Pieces of Cod, about four oz apiece
1/2 lb culinary cream
1 lb plum tomatoes diced
1/2 lb frozen spinach, thawed and well-drained
2 Spanish onions, diced
Whole Black Pepper
Topping:
3 Tablespoons of culinary cream
2 pieces of lemon
2 T tomatoes
1 ounce spinach
Yields
4 Servings
Instructions
Cut lemon slices in half. Set aside.
Preheat oven to 350 F.
Place 4 pieces of cod in a baking pan coated with cooking spray and top each piece of cod.
Evenly sprinkle onions over the pan. Cover with foil. Refrigerate overnight.
Bake, covered, 20-25 minutes or until internal temperature reaches 150 F.