Step 1

Place spinach and water in a microwave-safe bowl. Cover with plastic wrap and poke a few holes in it. Microwave on High until wilted, about 2 minutes.

Step 2

Puree the wilted spinach (and any remaining water), parsley, lemon juice, orange juice, garlic, 1/4 teaspoon each salt and pepper and crushed red pepper in a blender until smooth. Set aside.

Step 3

Sprinkle cod with the remaining 1/4 teaspoon each salt and pepper.

Step 4

Heat oil in a large nonstick skillet over medium-high heat. Cook the cod, turning once, until golden brown and just cooked through, 5 to 7 minutes total. Transfer to a plate; tent with foil to keep warm.

Step 5

Pour the reserved sauce into the pan and cook, stirring occasionally, until slightly thickened, about 1 minute. Serve the fish on top of the sauce, sprinkled with almonds.