Baked cod with tomatoes, capers, and turmeric on sautéed spinach (Casserole de morue fraîche sur feuilles d'épinards sautées) from The French Culinary Institute's Salute to Healthy Cooking: From America's Foremost French Chefs by The French Culinary Institute

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Notes about this recipe

  • Eat Your Books

    Can substitute any green for the spinach and any lean, firm white fish for cod.

  • MFJ196 on May 06, 2018

    Thanks to EYB, I just rediscovered this recipe, which I last made 10 years ago. I cut the stock entirely and used 2 cans of tomatoes. Also switched out asparagus for the spinach, and baked the asparagus along with the cod. Wonderful recipe all around.

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