Zesty Cod Fillets
Submitted by Score4D
Flaky cod fillets nestle in a bright tomato-wine sauce spiked with garlic and thyme, then finish in the oven with tender wilted spinach for a light, protein-packed dinner ready in under 30 minutes.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minThis one-pan cod recipe proves that healthy weeknight dinners don’t have to be bland.
The sauce builds layers of flavor as onions soften and sweeten, then tomatoes and white wine simmer down into a lightly thickened base perfumed with thyme.
Cod fillets bake right in the sauce, staying moist and tender while absorbing all those Mediterranean flavors, and a handful of fresh spinach wilts into the pan during the final minutes for added nutrients and color.
Pro Tips
- Choose cod fillets of similar thickness so they cook evenly in the oven
- Don’t overcook the fish; it’s done when it flakes easily with a fork but still looks slightly translucent in the center
- Swap spinach for kale or Swiss chard if that’s what you have on hand
- Serve over rice, quinoa, or with crusty bread to soak up the tangy sauce
Ingredients
Directions
Heat oven to 350℉ (180℃).
Heat oil in nonstick skillet.
Add onion and garlic; cook until onion is very soft, 5 minutes.
Add tomatoes, broth, wine, thyme, ¼ teaspoon salt, an ¼ teaspoon pepper, simmer, uncovered, until sauce is reduced and thickened slightly, 5 minutes.
Season fish with remaining salt and pepper.
Place in 13×9 inch baking pan.
Add sauce; cover.
Bake in 350℉ (180℃) F oven 14 minutes.
Add spinach to sauce around fish.
Bake 5 minutes or until fish flakes.
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