baked stuffed cod

I grew up visiting the Jersey Shore nearly every weekend in the summer. And no, I wasn’t partying with Snooki. I have a lot of family down in South Jersey, and everyone knows that summertime is when South Jersey is at its best. Fresh fruits, fresh veggies, and, of course, fresh seafood. Crab cakes, lobster, tender scallops; you name it, the shore’s got it. But what happens when summer ends and those little seasonal restaurants close their doors until Memorial Day? Well, the seafood lovers need to find another way to get their fix. Today, I was craving cod. It’s one of the less “fishy” tasting fish, which is why it’s often beer battered and fried on a sandwich or served as fish sticks. But today, I wanted a seafood lunch that I wouldn’t feel guilty for eating. I bought some frozen cod (still delicious as long as it’s cooked properly), and decided to fill it with a spinach stuffing. This recipe makes two servings, so feel free to double it if you’re making it for a few people. It gave me my seafood fix; I hope it gives you yours!

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Ingredients:

2 cups packed spinach

1/4 cup chopped vidalia onion

1 hot cherry pepper, chopped (use half if you want a mild stuffing)

1/4 cup cooked bacon, crumbled (about three pieces)

1 small garlic clove

2 tbsp freshly grated parmesan

1 tbsp olive oil

2 frozen cod fillets, completely defrosted

Preheat oven to 425. If your fillets are small and thick, cut a slit in the side for the stuffing. If they are long and thin, you will be rolling the stuffing inside the fillet. Saute first five ingredients in olive oil on medium low for about five minutes. Then, add in the parmesan until it melts. Stuff the fillets with the stuffing and bake 15-20 minutes or until fish flakes easily with a fork.

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