Busy weeknights and healthy eating shouldn’t mean sacrificing flavor or presentation. This Oven Baked Cod with Feta, Lemon, and Dill on Spinach is the perfect solution. This recipe is quick and easy to prepare, yet delivers a vibrant combination of tastes and a stunning visual on the plate. Plus, it’s packed with nutrients, making it a win-win for both your taste buds and your well-being!
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Why We Love This Recipe for Baked Cod with Spinach
This Oven Baked Cod recipe is more than just a quick and easy dinner for the whole family; it’s a symphony of flavors and textures that come together in a surprisingly easy way. Here’s what makes it a winner:
- Dynamic flavors and textures. The bold combination of tangy lemon, salty feta cheese, and fresh dill creates a vibrant topping that perfectly complements the mild sweetness of the tender, flaky cod. Plus, sautéed spinach with garlic and onion adds depth and complexity, while the surprising inclusion of breadcrumbs in the spinach provides a subtle crunch.
- Quick and easy. This recipe is a lifesaver on busy weeknights. With only 10 minutes of prep and 10 minutes of cook time, you can have a flavorful and healthy meal on the table in 20 minutes total!
- Pretty on the plate. My mom always said we eat with our eyes first! And in this recipe, the vibrant dark green spinach provides the perfect bed of contrasting color for the snowy white fish and its zesty lemon-dill topping, making it a visual delight.
- Healthy. This recipe checks all the boxes: it’s packed with protein from the fish, nutrient-rich spinach, and healthy fats from the feta cheese. Plus, the minimal use of oil keeps it light and healthy.
Ingredients for Baked Cod with Feta, Lemon and Dill
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!
Can frozen cod fillets be used for this baked fish recipe?
Yes, you can use frozen cod in this recipe. Thaw overnight in the refrigerator.
Substitutions and Variations
While this easy recipe has wonderful flavor as is, here are a few suggested substitutions and variations to make it your own:
- Use another mild white fish (see suggestions in the FAQ section below).
- Substitute crumbled goat cheese for the feta.
- Add or substitute other fresh herbs, including fresh basil and/or fresh thyme
- Substitute 1/4 teaspoon garlic powder or chopped shallots for the fresh garlic.
- Brush top of fish with melted butter instead of lemon olive oil.
How to Make Baked Cod with Lemon and Dill on Spinach
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:
- Prep oven and baking dish.
Preheat oven to 425 degrees. Line a 9 by 12-inch baking dish with parchment paper. - 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. - 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. - 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. - 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. - 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. - Plate and serve.
Divide cooked spinach among four dinner plates. Top each with a cod fillet. Serve immediately, with lemon wedges on the side.
How Long to Bake Cod at 425
The general guideline for baking virtually any fish is 8 to 10 minutes per inch of thickness (at its thickest point). If it has a topping or bread coating, then it can take longer – around 10 to 12 minutes total cook time.
Serving Suggestions for Baked Cod with Spinach
For a busy day dinner, I like to serve this quick and easy dish with one of the following:
- Quinoa and brown rice mix (Seeds of Change is my preferred brand)
- Lemon rice
- Roasted potatoes (in my cookbook “A Well-Seasoned Kitchen®)
- Instant Pot Red Potatoes
- Grilled potatoes
- Barley Pilaf (in my cookbook “Fresh Tastes”)
Storing and Reheating Baked Cod with Dill
- Store leftover baked cod in an airtight container in the refrigerator. It will keep for 3 to 4 days.
- Reheat in a 275 to 325 degree oven for around 10 to 15 minutes, or until warmed through. If you reheat it covered with foil, the fish is less likely to dry out, but your topping may be less crispy. If you reheat it uncovered, the topping will stay crispy but the fish might dry out a bit. Your choice!
Baked Cod FAQ
It depends completely on the recipe. For fish that has a topping or coating (like breadcrumbs), most often you will want that topping/coating to crisp up, which means you should bake it with the fish uncovered. There are other recipes where the fish may stay more moist if covered. (Note: the standard in professional recipe writing is, if the recipe doesn’t specify covered or uncovered, you should assume it will be cooked uncovered.)
Definitely! Ask your fishmonger for suggested substitutions based on what they have available. To help, here is a list of fish that fall into the same category, based on the fact they are also lean with mild flavor:
– Striped bass
– Haddock
– Flounder
– Halibut (Californian not Atlantic, as the latter is endangered)
– Lingcod
– Perch
– Pike
– Rockfish
– Snapper
– Tilapia
Definitely don’t flip the fish, especially with this recipe that calls for a topping.
It really depends on the recipe and how the cod is prepared. For this recipe, it’s baked at 425 degrees.
More Favorites from A Well-Seasoned Kitchen
Baked Cod with Feta, Lemon, and Dill on Spinach
This quick & healthy dish is bursting with flavor! Feta, lemon and dill top flaky cod nestled on garlicky spinach, creating a vibrant and delicious dinner in under 30 minutes!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Low Fat
Ingredients
Scale
- 4 (6-ounce) individual cod fillets or 1 (1 1/2-pound) whole fillet
- 1 tablespoon lemon-flavored olive oil – can substitute regular extra virgin olive oil and a splash of lemon juice
- 3 to 4 tablespoons crumbled feta cheese
- Zest of 1 large lemon
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
- 2 teaspoons extra virgin olive oil, plus more for greasing baking dish
- 5 large green onions, chopped (white, light green and some dark green part)
- 1 teaspoon chopped garlic, or more to taste – can also use shallots
- 15 ounces fresh baby spinach
- 2 tablespoons Italian breadcrumbs, preferably Panko
- 1/2 teaspoon dried red pepper flakes, optional
- Lemon wedges, for serving
Instructions
- Preheat oven to 425 degrees. Line a 9 by 12-inch baking dish with parchment paper.
- 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.
- 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. The cooking time is dependant 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.
- 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.
- 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.
- Remove from heat and stir in bread crumbs and red pepper flakes (if using); season to taste with salt and pepper.
- Divide cooked spinach among four dinner plates. Top with cod fillet. Serve immediately, with lemon wedges on the side.
Notes
Gluten free: Use gluten free breadcrumbs.
Make ahead: fish can be prepared but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking.
Tip: Check out my tips for buying and storing fresh fish!
- Category: Main dish, healthy, quick and easy
- Method: Roasting
Nutrition
- Serving Size: 1 fillet
- Calories: 228
- Sugar: 1.3 g
- Sodium: 715.3 mg
- Fat: 8.7 g
- Saturated Fat: 2.2 g
- Trans Fat: 0 g
- Carbohydrates: 7.4 g
- Fiber: 2.7 g
- Protein: 30.7 g
- Cholesterol: 86.2 mg
This came out nicely. I added some Calvados to the spinach sauté. I did not have any scallions so I used chives from my garden at the ratio of 3 tablespoons per scallion, which worked well. I also did not have lemon zest so I added some sliced tomato on the fish before baking to add a little zing. It was fantastic!
Love your modifications! Sounds delicious.
This was sooo good and easy to make, will definitely do again!
Thank you Libby! I’m pleased to hear you liked my recipe.
I was skeptic but given that I had to make the cod and I had all the ingredients on hand I gave this recipe a shot. I am so glad I did!!! It was awesome. All the flavors came together just right. This will be a go to for any light fish fillets I come across ?
Oops. I meant to hit exclamation instead of ? Hope it can get fixed. Still a wonderful recipe!
Got it! Thanks.
Thanks Kerstin – I’m so glad you liked my recipe.