Pan-Roasted Clementine Cod
Sea salt, to taste
Freshly ground pepper, to taste
¼ Cup Clementine Crush Olive Oil, plus more for drizzling
2 6-8 oz. Cod Fillets
1 Cup All-purpose flour
3 Bunches spinach, cleaned and destemmed
Preheat oven to 400°F.
Zest clementines and using a chef’s knife to slice the top and bottom off the clementines so they stand flat on the cutting board. Cut the peel away from the flesh into wide strips from the top to bottom. Cut each segment away from the membrane and set aside.
Dry the fillets with paper towels, then season them with salt and pepper. In a large ovenproof sauté pan, heat 3 tablespoons of olive oil over a high flame until it’s hot but not smoking. Lightly dredge the skin side of the fillets in the flour. Place the fillets in the pan, skin side down, and cook for about 3 minutes, until browned. Turn and sear the other side for 3 to 4 minutes, until well browned. Transfer to the oven to finish cooking for 3 to 4 minutes, or until the fillets begin to flake when you press them with your finger.
While the cod is in the oven, heat 1 tablespoon olive oil in a sauté pan over a medium flame. Add the clementine zest and stir for about 1 minute, until aromatic. Add the spinach, season with salt and pepper, and use tongs to toss occasionally until tender, about 4 minutes. Add the clementine segments for the last minute of cooking. Remove from heat.
Serve cod fillets on a bed of spinach with the clementine segments and drizzle with Clementine Crush Olive Oil and sprinkle with salt and pepper.