Pan Seared Cod with a Lemon Dijon Cream Sauce - I Feel Like Cooking

Ingredients

• 4 5-ounce cod filets, room temperature
• ½ C plus 2 T all-purpose flour
• 1 egg beaten
• 3 T fresh squeezed lemon juice
• ¼ C stock if needed
• 3 T Dijon mustard
• 4 T butter, divided
• 3 T canola oil
• ¼ C heavy cream
• ½ C chopped parsley
• Salt and pepper
• 1 10 ounce package frozen spinach leaves, (not chopped), thawed and squeezed until all liquid is out. Set aside
• 2 T butter
• onion
• 2 T flour to make a roux
• 1/3 C heavy cream
• 2 T grated parmesan cheese
• salt and pepper to taste
• Roasted 8 mini multi colored peppers, rubbed with olive oil and sprinkled with kosher salt, for 25 minutes on 450 degrees F until charred. Cool, chop, add to cooked quinoa and season to taste