Large, tender flakes of cod are rolled with crunchy bread crumbs, baked until crisp and served on a bed of garlicky spinach pasta in our Clean Eating recipe for classic deep-fried croquettes, a popular French finger food.
3 slices whole-grain bread, torn into rough chunks
1/2 tsp cracked or ground black pepper
1/4 tsp sea salt
3/4 lb boneless, skinless cod fillet, patted dry and cut into 6 pieces
1 egg white
8 oz whole-grain spaghetti
1 tbsp olive oil, divided
10 oz curly spinach
2 cloves garlic, sliced
Preheat oven to 350˚F. Arrange an oven-safe wire rack on a foil-lined baking sheet.
Prepare croquettes: In a food processor, process bread, pepper and salt into fine crumbs. Add cod and egg white and process into a thick consistency, about 1 minute. Shape into 32 patties of 1 tbsp each; roll each gently between your palms and squeeze to adhere. Arrange on rack over top of baking sheet and bake for 25 minutes, until beginning to turn golden brown.
Meanwhile, bring a large pot of water to a boil. Add spaghetti and cook according to package directions. Drain well. Return to pot and stir in 1 tsp oil.
Meanwhile, heat a large nonstick skillet on medium. Add spinach and cook for 4 to 5 minutes, adding water in 1 tbsp increments as needed. Stir in remaining 2 tsp oil and garlic and sauté, stirring often, until spinach is limp and garlic begins to turn translucent, about 5 minutes. Add to spaghetti and toss well. To serve, top with croquettes.
Serving Size: 7 oz spaghetti spinach mixture and 8 croquettes
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