Cod and spinach with carrot almond dressing recipe

Ingredients

• 4 (6-ounce) pieces boneless, skinless cod
• Kosher salt and black pepper
• 6 tablespoons olive oil
• ¼ cup grated carrots
• ¼ cup chopped roasted almonds
• 1 tablespoon white wine vinegar
• 1 teaspoon orange zest
• Wilted baby spinach, for serving

1. Season the fish with ¼ teaspoon each salt and pepper. Cook in batches in 2 tablespoons of the oil in a large nonstick skillet over medium-high heat until opaque throughout, 2 to 3 minutes per side.
2. Combine the carrots, almonds, vinegar, orange zest, and the remaining ¼ cup of oil. Season with ¼ teaspoon each salt and pepper. Serve the dressing over the fish and wilted baby spinach.