|2 tbsp • olive, canola, peanut or grapeseed oil, divided|
|2 tsp • chopped garlic|
|2 oz • pancetta or ¼ cup crumbled bacon|
|4 • Alaska Cod fillets (4 to 6 oz. each), fresh, thawed or frozen|
|1/2 tsp • lemon pepper blend|
|1/4 cup • Water|
|2 • packages (6 to 7 oz. each) fresh baby spinach|
|2 tbsp • prepared tapenade OR 1 can (4 oz.) pitted chopped black olives, drained|
Heat 1 tablespoon oil in large, deep fry pan or stockpot over medium heat. Stir in garlic and pancetta and cook 1 to 2 minutes. Remove pancetta from pan; hold aside.
Rinse any ice glaze from frozen Alaska Cod fillets under cold water; pat dry with paper towel. Brush both sides of fillets with remaining oil. Place fillets in pan and cook, uncovered, over medium-high heat about 3 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn fillets over and sprinkle with lemon pepper. Cover pan tightly and reduce heat to medium. Cook an additional 2 to 5 minutes. Cook just until fish is opaque throughout. Remove fillets to platter; keep warm.
Add water, spinach and pancetta to pot; cover and cook a few minutes, just until spinach is wilted. Stir to blend flavors and heat through.
To serve, portion about 1/2 cup spinach blend onto each plate. Top with a seafood fillet and 1/2 tablespoon tapenade or 1 tablespoon olives.,