Preheat the oven to 350 degrees. Pat the cod dry to remove excess moisture. Over medium, heat an ovenproof frying pan until hot, then add the olive oil and place the cod fillets in the pan. After 2-3 minutes, turn the cod over and put the pan into the pre-heated oven and roast for five minutes. Heat the olive oil in a nonstick skillet over low heat. Add the shallot and cook 3 minutes, or until shallot is tender. Add pine nuts and cook until lightly toasted. Add the tomatoes and spinach and wilt for about 1 minute. Add the parsley and toss or stir to combine all ingredients. Remove from heat. Season with nutmeg and freshly ground pepper. To serve, put half the spinach on a plate. Top with the cod fillet and serve with a lime wedge to squeeze on top before eating. Serves 2.
Nutrition Info: Cals 368, Total Fat 23g, Sat Fat 3.2g, Chol 62mg, Sodium 183mg, Fiber 4g, Carbs 10g, Pro 30g