Directions
1. Preheat oven to 375 degrees
To make the sauce:
2. In a pan, sweat sliced shallots in 1 tablespoon of butter until soft, but do not color. Add the button mushrooms and sweat for additional 2 minutes. Add the white wine and reduce by half. Add mushroom broth and reduce by a third. Add a dash of half and half, whisk in the remaining butter and season with salt, pepper, and a squeeze of lemon juice. If you prefer a silky sauce, use an immersion blender to achieve desired result.
To cook the fish:
3. Cut the cod into 4 portions and place on a baking sheet; season with salt and pepper, drizzle with olive oil, and roast for 10 minutes. Remove from the pan and add a few drops of fresh lemon.
4. While fish is in the oven, cook the leek, the mushroom, and the spinach separately in olive oil or butter and set aside. Add a tablespoon of sauce to the leeks.
To serve:
5. spoon leek mixture onto plate and place cod on top. Garnish with the cooked mushrooms and spinach. Add chopped chives to the sauce and spoon over the fish.
Per serving: 255 calories, 13g fat, 6g sat fat, 8g carbohydrates, 23g protein, 200mg sodium, 1g fiber