Grilled Cod with Spinach

Instructions

1. 1

   Preheat your grill to medium-high heat, approximately 400°F. Oil the grill grates well to prevent sticking.

   Tip: Let the grill preheat for at least 10 minutes for optimal heat distribution.

2. 2

   Season the cod fillets evenly on both sides with salt, pepper, and lemon zest. Drizzle lightly with 1 tablespoon of olive oil.

   Tip: Pat the fillets completely dry before seasoning to ensure better browning.

3. 3

   Place the cod skin-side down on the hot grill. Cook for 4-5 minutes without moving, then gently flip and cook the other side for another 4-5 minutes until the fish is opaque and flakes easily with a fork.

   Tip: Avoid flipping too early or too often, as this can cause the delicate fish to break apart.

4. 4

   While the fish grills, heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat. Add the sliced shallot and sauté for 2 minutes until softened.

5. 5

   Add the minced garlic to the skillet and cook for 30 seconds until fragrant, then pour in the white wine to deglaze the pan.

   Tip: Keep the heat at medium to prevent the garlic from burning and becoming bitter.

6. 6

   Add the fresh spinach in batches, stirring constantly as each batch wilts before adding more. This typically takes 3-4 minutes total.

   Tip: Don't worry if the spinach seems like too much at first—it reduces significantly when cooked.

7. 7

   Season the spinach with salt, pepper, and red pepper flakes. Stir in the butter and squeeze of fresh lemon juice just before serving.

8. 8

   Transfer the grilled cod fillets to serving plates and top each with a generous portion of the warm spinach mixture. Garnish with fresh thyme sprigs and additional lemon wedges on the side.

   Tip: Serve immediately while the cod is still warm for the best texture and flavor.