Easy Tomato Poached Cod

Preheat the oven to 350ºF.

Arrange the pine nuts on a parchment-lined baking sheet and toast the pine nuts for about 5-7 minutes, or until they are lightly golden. Watch carefully—they burn quickly!

Meanwhile, heat the olive oil in a large sauté pan over medium-high heat. Add the minced garlic and diced onion and cook until softened, about 5 minutes. Add the chopped tomatoes with their juices, and adjust the heat to a light simmer.

Divide the cod into 4 equally-sized portions and season with salt and pepper. Place the fish in the lightly simmering liquid, cover, and cook for about 7-9 minutes, or until the fish is cooked through. Use a spatula to remove the cod from the pan, place on a platter, and tent with aluminum foil. Add the spinach, capers, and dried oregano to the pan. Cook until spinach is lightly wilted, about 3 minutes. Season to taste with salt and pepper.

Stir in the toasted pine nuts, spoon the sauce all over the fish, and serve.