Name: Baked Cod with Spinach, Shallots + Sun-dried Tomatoes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 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

Scale

Ingredients

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

Instructions

Preheat oven to 375°
Pat cod fillets dry and season all over with salt and pepper. Set aside.
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.
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.
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.
To serve, spoon a bit of the spinach sauce over each fillet. This recipe pairs nicely with rice, quinoa or roasted potatoes. Enjoy!