Cod With Gremolata, Capers and Sauteed Beet Greens
By: Kristi Rimkus
Published: Thursday, August 12, 2010 - 7:02am

Ingredients




8 ounces cod fillets
2 tablespoons lemon zest,
1/4 cup parsley, minced
2 tablespoons capers
2 cloves garlic, minced
8 cups beet greens, roughly chopped
1 clove garlic, minced
1 tablespoon olive oil
1 pinch salt
1 pinch pepper

Preparation

1 Preheat oven to 350 degrees. 2 Combine lemon zest, parsley, capers and 2 cloves minced garlic in a small bowl. 3 Sprinkle cod with salt and pepper and wrap in foil. Bake for 15 – 20 minutes until cod just flakes in the center. 4 While cod is baking, heat oil in a large non-stick skillet over medium heat. Add beet greens and remaining garlic clove. Sprinkle with salt and pepper and saute 3 – 4 minutes until greens just wilt. 5 Serve cod with beet greens and lemon and caper mixture.

About


Colorful beet greens are served with light baked cod and a zesty gremolata.