Roasted Cod with Spinach

Instructions

1. 1

   Preheat your oven to 400°F. Pat the cod fillets dry with paper towels and season both sides generously with salt and pepper.

   Tip: Drying the fish ensures a better sear and prevents sticking.

2. 2

   Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the cod skin-side up and sear for 3-4 minutes until golden, then flip and cook for another minute.

   Tip: Don't move the fish while searing—let it develop a golden crust.

3. 3

   Remove the cod from the skillet and set aside on a plate. In the same skillet, melt 1 tablespoon of butter over medium heat and sauté the shallot and garlic for 2 minutes until fragrant.

4. 4

   Pour in the white wine and scrape the bottom of the pan to release any browned bits. Let it reduce by half, about 1-2 minutes.

   Tip: This deglazing step adds incredible flavor depth to your sauce.

5. 5

   Add the fresh spinach in batches, stirring until it's completely wilted, about 3-4 minutes total. Season with salt and pepper to taste.

   Tip: The spinach will reduce significantly as it wilts—this is normal.

6. 6

   Return the cod fillets to the skillet, nestling them into the spinach. Add the fresh thyme sprigs and remaining 3 tablespoons of butter cut into small pieces around the fish.

7. 7

   Transfer the skillet to the preheated oven and bake for 8-10 minutes until the cod is opaque and flakes easily with a fork.

   Tip: Don't overcook—fish cooks quickly and becomes dry if overcooked.

8. 8

   Remove from the oven and finish with fresh lemon juice and zest. Drizzle any remaining pan sauce over the top and serve immediately.

   Tip: The lemon adds a fresh brightness that complements the buttery spinach perfectly.