1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
1 garlic clove, minced
2 teaspoons grated orange peel
1 (28-oz.) can diced tomatoes
1 tablespoon chopped fresh basil or tarragon
4 (6-oz.) skinless cod fillets
1/4 teaspoon salt
1/8 teaspoon pepper
5 cups baby spinach (5 oz.)
1. Heat oil in large deep skillet over medium heat until hot. Add onion; cook 4 to 5 minutes or until tender, stirring occasionally. Add garlic and orange peel; cook 1 minute or until fragrant, stirring frequently. Add tomatoes and basil; bring to a boil over medium-high heat. Reduce heat to medium; boil gently 20 minutes or until slightly thickened, stirring occasionally.
2. Sprinkle cod with salt and pepper; add to skillet, spooning tomatoes on top. Cover and cook 5 minutes or until fish is almost cooked through. Top with spinach; cover and cook 2 to 3 minutes or until spinach is wilted and cod just begins to flake.
PER SERVING: 220 calories, 5 g total fat (1 g saturated fat), 33 g protein, 11.5 g carbohydrate, 75 mg cholesterol, 565 mg sodium, 3 g fiber