Fish can be one of the healthiest foods. That is, until you dunk it in the deep fryer or saute it in butter. If it's a healthy meal you're after, it's better to bake, broil or grill. These cooking methods also lend themselves to easy ways of upping the flavor to keep things from getting dull.

Spice mixes and herb blends are easy, inexpensive and can be rubbed on all sides of fish fillets, and on the inside and outside of whole fish.

Marinades are another good way to enhance fish, but they should be used with care. Acidic marinades, such as citrus- or vinegar-based, can easily ruin the delicate texture of some fish. Limit the soak to about 15 to 30 minutes. Less-acidic marinades, such as a blend of extra-virgin olive oil, pureed garlic and fresh herbs, can go up to eight hours.

Another technique for jazzing up fish is to layer it with other intensely flavored ingredients before baking. This recipe illustrates this idea.

Cod Baked on a Bed of Salsa and Spinach Serves: 4

1 tablespoon extra-virgin olive oil

2 cloves garlic, minced

1 (10-ounce) bag baby spinach, rinsed

1 cup tomato salsa, drained (use a mesh strainer)

1 pound cod fillets (haddock or other firm white fish could be substituted), cut into 4 portions

Ground black pepper, to taste

1/2 cup crumbled feta cheese

* Heat the oven to 450 degrees. Coat an 8-inch square or other small glass baking dish with cooking spray.

* In a large skillet over medium- low, heat the oil. Add the garlic and stir until it begins to color, about 1 minute.

* Add the spinach, a handful at a time, and cook until it is all wilted. Stir in the salsa, then remove from the heat.

* Arrange half the spinach mixture in a layer over the

bottom of the prepared baking dish. Arrange the fish in a single layer over it. Season with

pepper. Spread the remaining spinach mixture over the

fish, then sprinkle with feta cheese.

* Bake for 20 minutes, or until the fish is opaque at the center.

* Serve with some of the pan juices over each portion.

Nutrition information per serving: 215 cal., 8 g fat (3 g sat.), 60 mg chol., 13 g carb., 22 g pro., 3 g fiber, 633 mg sodium