Oven Baked Cod with Lemon and Dill on Spinach

Here’s what you’ll need to make this easy baked cod recipe:

• Cod fish fillets – Cod is a mild-flavored, flaky white fish known for its versatility and health benefits. If you can’t find cod, ask your fishmonger for suggested substitutions based on what they have available. To help, I provide a list of possible substitutions in the FAQ section below.
• Lemon-flavored olive oil – can use non-flavored extra virgin olive oil and add a splash of fresh lemon juice.
• Crumbled feta cheese – Feta’s salty tang and creamy texture add a delightful contrast and richness to complement cod’s mild sweetness.
• Fresh lemon – Lemon adds a bright, acidic note which elevates the overall flavor profile of the dish.
• Fresh dill (can also use dried) – Dill’s bright, herbaceous aroma and flavor pair beautifully with cod, enhancing its taste and adding a touch of freshness.
• Extra virgin olive oil – EVOO helps the spinach wilt evenly and draws out some of its flavor, adding another layer of taste to the dish.
• Green onions – These milder onions complement the cod and feta without being overpowering.
• Fresh garlic – Sautéing the spinach with green onion and garlic infuses it with a delightful savory aroma and adds subtle depth of flavor to the dish
• Fresh baby spinach – cooks quickly and has a milder flavor that will complement and not overpower the cod.
• Italian-flavored Panko breadcrumbs (can also use plain) – adds a subtle crunch to the dish when mixed into the cooked spinach
• Dried red pepper flakes – optional, to add a bit of spice!

This Baked Cod and Spinach only take around 10 minutes to prepare, then 10 minutes to cook, so you can have dinner on the table in 20 minutes or less! Here are the steps:

1. Prep oven and baking dish.
   Preheat oven to 425 degrees. Line a 9 by 12-inch baking dish with parchment paper.
2. Prep cod and topping.
   Rinse cod fillets under cold running water and pat dry with paper towels. Place cod fillet(s) in prepared dish and brush with lemon olive oil. In a small bowl, combine feta cheese, lemon zest and dill (I use my hands); sprinkle on top of the cod.
3. Roast fish.
   Roast in the preheated oven, uncovered, 8 to 10 minutes per 1-inch of thickness (at its thickest point), until opaque and just cooked through. Cooking time is dependent on the thickness of the fillets; it is done when the internal temperature in the middle of the thickest part of the cod reaches 135 to 140 degrees on an instant read thermometer.
4. Broil top.
    Switch the heat to broil and broil for 2 minutes to melt and lightly brown some of the cheese. Keep a close eye on it to make sure it doesn’t burn! Remove from oven and, because it will keep cooking, let the fish rest at room temperature for 5 minutes.
5. While fish is cooking, prepare spinach mixture.
   In a large sauté pan or skillet, heat 2 teaspoons regular extra virgin olive oil over medium heat. Add green onions, garlic and around half of the spinach. Cook, stirring, just until the spinach is wilted. Add remaining spinach and continue to cook, stirring, just until wilted.
6. Finish spinach off heat.
    Remove from heat and stir in bread crumbs and red pepper flakes (if using); season to taste with salt and pepper.
7. Plate and serve.
    Divide cooked spinach among four dinner plates. Top each with a cod fillet. Serve immediately, with lemon wedges on the side.