Grilled Cod with Spinach
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just under an hour and tastes like you spent all day cooking. Cod is such a lean, delicate fish that grilling brings out its natural sweetness, and pairing it with garlicky wilted spinach makes the whole plate feel restaurant quality. Spinach is packed with iron and nutrients that keep you feeling energized, so you're getting something truly nourishing without any fuss. The beauty of this recipe is its simplicity: just a few quality ingredients and minimal cleanup, which means more time at the table enjoying a meal with loved ones.
Ella x
Ingredients
- 4cod fillets(6 oz each, patted dry)
- 1893 mlfresh spinach(packed)
- 4 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 2lemon(zested and halved)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- ¼ teaspoonred pepper flakes
- 1shallot(thinly sliced)
- 59 mlwhite wine
- 1 tablespoonbutter
- 4 sprigsfresh thyme
Detail level
Instructions
- 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
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
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
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
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
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
Season the spinach with salt, pepper, and red pepper flakes. Stir in the butter and squeeze of fresh lemon juice just before serving.
- 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.
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