Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Mince 4 cloves of black garlic very finely and combine with 1/4 cup chopped fresh dill, 1/4 cup chopped fresh parsley, the zest of 1 whole lemon, and 1 tablespoon of extra virgin olive oil in a small bowl to create the black garlic herb paste.

2. 2

   Pat dry 600 grams of cod fillets, season them evenly with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper on both sides, and spread the black garlic herb paste generously over the top of each fillet.

3. 3

   Arrange the seasoned cod fillets in a steamer basket, making sure not to overcrowd, and set the steamer basket over a pot containing 1/2 cup of dry white wine and enough water to reach just below the basket.

4. 4

   Bring the liquid to a simmer over medium-high heat, cover the steamer tightly, and steam the cod fillets for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.

5. 5

   While the fish is steaming, gently wash 300 grams of fresh spinach and place it in a separate steamer basket or directly into a pot with a splash of water, cover, and steam for 3-5 minutes until wilted but still vibrant.

6. 6

   Once cooked, carefully remove the steamed cod fillets from the steamer basket and transfer them to individual serving plates, ensuring the herb paste remains intact.

7. 7

   Drizzle the steamed spinach with the juice of 1 whole lemon and 2 tablespoons of extra virgin olive oil, then season lightly with additional salt and pepper to taste.

8. 8

   Serve the steamed black garlic cod immediately with the dressed steamed spinach, perhaps garnished with a fresh dill sprig.