***When cooking any white fish, be sure the pan is hot before placing fish in to prevent sticking.
Ingredients:
- 4.5 oz. white cod meat
- 1 tbsp. fresh-squeezed lemon juice
- 1/8 tsp. black pepper
- 1/4 C. Homemade Chicken Broth (see recipe)
- 1/8 tsp. pink salt
- 2 C. raw baby spinach
Directions:
Start this recipe by adding the chicken broth and lemon juice to a small non-stick sauce pan over medium heat. Then, seasoning the cod meat with salt and pepper. Once the broth mixture is warmed, add the fish to the pan, cover, and cook until the fish has become opaque and flaky. Remove from heat, set aside to cool. Wash and dry the baby spinach before use, especially if you do not buy organically. Add the baby spinach to a serving bowl. Top with the cooled cod meat. Then pour broth lemon mixture over the top of the salad.