Description
A light and flavorful grilled cod dish served over sautéed spinach and juicy cherry tomatoes, finished with fresh lemon and herbs for a wholesome and elegant meal.
Ingredients
- 4 cod fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups fresh spinach
- 1 1/2 cups cherry tomatoes, halved
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 0.5 teaspoon dried oregano
Instructions
- Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking.
- Brush the cod fillets with 1 tablespoon of olive oil and season with salt, pepper, and dried oregano.
- Place the cod on the grill and cook for 4–5 minutes per side, depending on thickness, until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
- While the cod is grilling, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Stir in the cherry tomatoes and cook for 3–4 minutes until they begin to soften.
- Add the spinach and cook for 2–3 minutes until wilted.
- Stir in the lemon juice and lemon zest, mixing gently to combine.
- Serve the grilled cod immediately over the spinach and tomato mixture.
Notes
- You can substitute cod with halibut or tilapia if desired.
- For extra richness, sprinkle grated Parmesan over the spinach before serving.
- Add a pinch of red pepper flakes for a subtle heat.
- Serve over rice, quinoa, or alongside roasted potatoes for a heartier meal.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet over low heat with a splash of water or lemon juice to keep the fish moist.
Nutrition
- Serving Size: 1 cod fillet with spinach and tomatoes
- Calories: 260 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg
