Roasted Cod with Spinach and Clams

I really like this preparation, it reminds me of Clams Casino, one of my favorites.  Serve with a New Zealand Sauvignon Blanc or dry Riesling and you've got a real winner.

Serves 4

5 TBLs olive oil, divided
1/2 cup chopped shallots (about 4 small)
4 garlic cloves, minced
8 oz. bacon small dice
 16 small fresh clams, scrubbed
(2) 6 1/2 oz cans chopped clams in juice
3 TBLs fresh lemon juice
3 TBLs chopped fresh basil
1 1/2 TBLs chopped fresh tarragon
3 TBLs butter, room temp
4 7-8 oz cod fillets
2 6oz bags fresh baby spinach leaves
1/4 tsp crushed red pepper

Preheat oven to 450 F.

 

Heat 2 TBLs oil in large nonstick skillet over medium-high heat. Add bacon and cook until translucent.  Add shallots and garlic and saute until golden, approx 4 min. Add wine and bring to a boil. Add fresh clams, cover and cook until clams open, approx 4 min. (discard any clams that do not open) Stir in canned clams with juice, lemon juice, basil and tarragon, then whisk in butter. Season sauce to taste with salt and pepper. Remove from heat.

Meanwhile, heat 2 TBLs oil in large ovenproof skillet over high heat. Sprinkle cod with salt and pepper. Add to skillet and cook 1 minute per side. Transfer skillet to oven and roast until fish is opaque in center, about 5 min.

Heat remaining 1 TBL oil in large pot over high heat. Add spinach and crushed red pepper and stir just until spinach wilts, about 3 min.

Rewarm sauce over medium heat. Divide spinach among plates. Top with fish and sauce.