Roasted Cod with Spinach
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Here's a dinner that never fails to impress, yet takes just thirty five minutes from start to finish. This roasted cod with spinach has become my go to weeknight meal because it's simple enough for a busy Tuesday but elegant enough to serve guests. The cod fillets cook beautifully alongside garlicky wilted spinach, and the whole thing comes together in one pan, which means minimal cleanup. Plus, spinach is packed with iron and vitamins, so you're getting real nutrition without any fuss. A splash of white wine and fresh thyme add wonderful flavor while keeping the ingredient list short and budget friendly. You'll love how fast this comes together.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin removed)
- 1893 mlfresh spinach(loosely packed)
- 4 tablespoonsunsalted butter
- 3garlic cloves(minced)
- 1lemon(zest and juice)
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlwhite wine(dry)
- 4fresh thyme sprigs
- 1shallot(thinly sliced)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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