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Baked Florentine Cod with Wilted Spinach

Baked Florentine Cod with Wilted Spinach

Dinner
Prep Time
15min
Cook Time
25min
Servings
2
Calories
325
Chef's Note

For the best flavor, look for the freshest cod available. The fish should have a clean, ocean-like smell and firm flesh. If cod isn't available, you can substitute with other white fish like haddock or halibut with similar cooking times.

Tags
seafood
low-carb
gluten-free
cod
Mediterranean
dairy
keto-friendly
dinner
healthy
fish
Ingredients

  • 2 6-oz cod fillets

  • 8 cups fresh spinach

  • 1 cup cherry tomatoes

  • 3 cloves fresh garlic

  • 1 whole lemon

  • 3 tablespoons olive oil

  • 2 tablespoons fresh dill

  • 2 tablespoons fresh parsley

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon red pepper flakes

  • 1/4 cup feta cheese

Instructions
  • 1

    Preheat oven to 375°F (190°C).

  • 2

    Mince 2 cloves of garlic and slice the remaining clove. Chop the fresh dill and parsley. Halve the cherry tomatoes. Cut the lemon into wedges, reserving 1 tablespoon of juice.

  • 3

    Pat the cod fillets dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

  • 4

    In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.

  • 5

    Add 4 cups of spinach to the skillet and cook for 2-3 minutes until beginning to wilt. Season with 1/4 teaspoon salt.

  • 6

    Place the cod fillets on top of the wilted spinach. Scatter the halved cherry tomatoes and sliced garlic around the fish.

  • 7

    Sprinkle the fish with the chopped dill and drizzle with 1 tablespoon of olive oil and 1 tablespoon of lemon juice.

  • 8

    Transfer the skillet to the preheated oven and bake for 12-15 minutes, until the cod is opaque and flakes easily with a fork.

  • 9

    While the fish is baking, in another skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the remaining 4 cups of spinach and cook for 2-3 minutes until wilted. Season with the remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes.

  • 10

    Remove the cod from the oven and sprinkle with crumbled feta cheese and chopped parsley.

  • 11

    Serve the baked cod over the additional wilted spinach with lemon wedges on the side.

Nutrition Information (per serving)
325
Calories
32g
Protein
9g
Carbs
18g
Fat
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