Zesty Cod Fillet
Often accompanied by vegetables, fish is a widely used ingredient. It offers many possible choices in recipes.
Zesty Cod Fillet
This easy baked cod recipe comes together in just over 30 minutes, but there is a reason it is a big fan favorite! Tender, perfectly flaky cod, tossed in a garlicky spinach and combined with baked potatoes with pancetta rosties.
When you're looking for an easy and healthy dinner idea, you can't go wrong with this baked lemon garlic cod recipe. It's a great weeknight dish, but don't count it out for entertaining because it's definitely impressive enough for your most discriminating company.
Cod is a relatively mild-tasting fish, making it a good choice for the fish-averse (including kids). It pairs well with and actually takes on the flavors of the ingredients you add to it. Here, a simple approach is used: A drizzle of lemon juice, some crushed garlic, and olive oil are cooked along with a sliver of butter and some fresh chopped parsley to make a bright and flavorful sauce that is spooned over boneless, skinless cod portions before baking. This heart-healthy fish dish is ready in about 20 minutes.
1 Cod fish
1 clove Garlic
60 grams Bacon Lardons
½ unit Lemon
1 bag Baby Spinach
1 pack New Potatoes
1 Red Onion
Preheat your oven to 200°C. Halve, peel and thinly slice the red onion into half moons. Chop the potatoes into 2cm chunks and pop them on a baking tray with the pancetta. Drizzle over a splash of oil and season with salt and black pepper. Toss and roast on the top shelf of your oven until golden, 30 mins. After 10 mins, turn the potatoes and add the onion. Return to the oven to finish cooking.
Meanwhile, peel and grate the garlic clove (or use a garlic press). Zest the lemon, then cut in half. Rinse the spinach leaves in a colander under cold water. Keep to one side. Don’t forget to add the onion to your potatoes, do any washing up that needs doing and then move on to step 3.
Season the cod with a pinch of salt, a splash of oil and a sprinkling of lemon zest. Rub the oil and salt into the cod. Keep to one side.
When the potatoes have 10-12 mins cooking time left, heat a frying pan over medium-high heat. Once hot, carefully lay in the fish (no oil!) skin-side down and cook until the skin is crispy, 4-5 mins. When the skin is crispy, carefully turn and cook the flesh side, 4-5 mins. TIP: The fish is cooked when the centre is opaque. Remove from the pan and cover with foil to keep warm. Wipe the pan out with kitchen towel.
Return the empty frying pan to medium heat and add a splash of oil. Add the garlic, cook for 30 seconds and add the spinach. Season with salt and black pepper. Cook, stirring frequently until the spinach has wilted, 3 mins.
When the everything is ready, squeeze the lemon juice over the cod. Serve the cod on a bed of garlicky spinach with the pancetta roasties alongside. Enjoy!