Saucy Cod Fillets Florentine #SundaySupper

On the Menu Today~

Saucy Cod Fillets Florentine

Best Sunday Supper Seafood Recipes
Hosted by: Claire McEwen of Sprinkles and Sprouts
Thanks Claire~

Fresh cod fillets are wrapped around slices of fontina cheese and
fresh asparagus spears, then topped with a simple, yet delicious tomato sauce.
The cod fillets are then nestled on a bed of blanched fresh baby spinach and
all is served on top of  hot, cooked angel hair pasta.
Delicious~

Saucy Cod Fillets Florentine is a different and
delicious way to enjoy fresh cod fillets.
Not only is this recipe fairly inexpensive to make,
it's a great low-cal meal option.

If you and your family aren't big fans of asparagus, not to worry...
use scallions, haricots verts or baby rainbow carrots instead.
I have also made this recipe, with the same excellent results,
simply by replacing the fresh cod fillets with turkey or veal cutlets.
Keep in mind that cooking times will vary when
substituting cutlets for the cod fillets and
also when replacing the asparagus spears with different vegetables.

Saucy Cod Fillets Florentine

Recipe by Lynn Huntley @ Turnips 2 Tangerines

Delicious served as a main dish with Lemon Gelato for dessert.

4 stars 

Prep time: 10 minutes
Cook time: 15
Total time: 30 minutes
Ingredients

• 1/2 cup chopped onion
• 1 crushed garlic clove
• 1 tablespoon olive oil
• 2 (8 oz) cans tomato sauce
• 2 teaspoons chopped fresh rosemary
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 pound (4 large) cod fillets
• 4 thin slices fontina cheese
• 16 thin fresh asparagus spears (use 3 asparagus spears instead of 4 if spears are large)*
• 2 tablespoons butter
• 1/4 cup dry white wine or water
• 2 bunches fresh spinach
• 1 quart boiling water
• 1 pound hot cooked angel hair pasta

Cooking Directions

1. Saute' onion and garlic in olive oil in a small saucepan.
2. Stir in tomato sauce, rosemary, Italian seasoning, salt and pepper.
3. Simmer gently for 15 minutes.
4. Lay cod fillets out flat on work surface. Place one slice of fontina cheese on each cod fillet, top cheese with 4 asparagus spears. Roll up and secure with toothpicks if necessary.
5. Lightly brown cod fillets on all sides in butter in medium skillet. Pour wine over rolls; reduce heat. Cover and simmer 10 to 15 minutes. Clean spinach; place spinach in a heat proof bowl, pour boiling water over spinach; allow to sit 1 or 2 minutes. Drain well.
6. Arrange pasta on a serving platter. Place spinach on pasta. Place cod rolls on spinach. Keep warm. Bring butter/wine mixture to a boil. Pour into tomato sauce mixture; stir. Pour tomato sauce over rolls, spinach and pasta.

*Note: scallions, haricot verts or baby rainbow carrots
 can be substituted for the asparagus spears.

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