Baked Cod with Spinach, Shallots + Sun-dried Tomatoes —

Baked Cod with Spinach, Shallots + Sun-dried Tomatoes

  • Author: Maggie
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Total Time: 20 minutes
  • Yield: 4 servings 1x



  • 4 cod fillets (about 6 oz. each), preferably wild/sustainable
  • 4 handfuls of baby spinach (about 4 cups)
  • 2 small shallots, peeled and thinly sliced
  • 1/3 cup chopped sun-dried tomatoes packed in oil, oil reserved
  • 4 tbsp olive oil, divided
  • 2 tbsp reserved sun-dried tomato oil
  • 2 tbsp lemon juice (from approx. 1/2 a lemon)
  • 1 tbsp ghee or butter
  • 2 tsp lemon zest to garnish
  • Fresh thyme and parsley to garnish 


  1. Preheat oven to 375°
  2. Pat cod fillets dry and season all over with salt and pepper. Set aside.
  3. Drizzle the bottom of a 9×13 inch roasting pan with 1 tbsp of the olive oil. Toss in the spinach, shallots and sun-dried tomatoes. Drizzle spinach mixture with 2 tbsp of olive oil, the sun-dried tomato oil and the lemon juice. Season with salt and pepper.
  4. Place seasoned cod fillets atop spinach mixture. Drizzle cod with remaining 1 tbsp of olive oil and dot the fillets with the ghee or butter. Top each fillet with a sprig of fresh thyme. 
  5. Roast until fish is opaque throughout and slightly firm to the touch — about 10-15 minutes, depending on the thickness of your fish. Sprinkle lemon zest and fresh parsley over the cod filets.
  6. To serve, spoon a bit of the spinach sauce over each fillet. This recipe pairs nicely with rice, quinoa or roasted potatoes. Enjoy!