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- White fish
A very simple and quick fish dish to cook on the barbecue. I always make this for myself when I am barbecuing fillet steaks for the rest of my family.
13 people made this
- 1 (120g) cod fillet
- salt and ground black pepper to taste
- 1 pinch garlic powder, or to taste
- 10g roughly chopped spinach, or to taste
- 1/4 tomato, seeded and diced
- 1 tablespoon chopped onion
- 1 tablespoon olive oil, or to taste
- 1 tablespoon balsamic vinegar, or to taste
- 1 slice mozzarella cheese, cut into cubes
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Preheat an outdoor barbecue for medium-high heat.
- Place cod on a piece of foil and season with salt, black pepper and garlic powder. Top cod with spinach, tomato and onion; season again with salt and black pepper. Drizzle olive oil and balsamic vinegar over cod and top with mozzarella cheese. Fold foil over cod creating a pouch, crimping the edges together to make a seal.
- Cook on the preheated barbecue until fish flakes easily with a fork, 7 to 9 minutes.
Reviews & ratingsAverage global rating:(60)
Reviews in English (45)
Since it is winter in Michigan and dark thirty when I get home from work I decided to do this in the oven. The directions say to grill in foil so I didn't see a reason why oven would be much different. Turned out well and was also perfect for a light lunch the next day. I think this would have been great with fresh basil instead of spinach for a little extra flavor.-18 Feb 2016
Made this last night and it was delicious! Just sprinkled on the balsamic and I didn't seed the tomatoes. Very healthy!-18 Jul 2015
Very tasty, easy and quick to make. Looks great on the plate. Also it provides a nice base to experiment a bit with some additional flavors - maybe basil, ginger, oregano.-12 Jul 2015
Cod with spinach, tomatoes, and shallots from All About Dinner: Simple Meals, Expert Advice (page 143) by Molly Stevens
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- cherry tomatoes
- dry white wine
- parsley or dill
- baby spinach
- cod fillets
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
One of Sevillas BEST Dishes | Orange Cod with Sautéed Spinach
Sevilla, Spain. What many consider, one of the most beautiful cities in the world. It´s full of art & culture, amazing architecture and offers some of the most popular foods in Spain. In this recipe, I will show you how to make one of Sevillas best dishes, Orange Cod with Sautéed Spinach.
This dish is known in Sevilla as ¨Bacalao a la Naranja con Espinacas¨. It has so many great flavors, it´s sweet & savory, it´s absolutely delicious. But the best part? It´s easy to make and done in about 30 minutes.
To make this dish use a GREAT Olive Oil. This is the base fat of the dish and what really brings it all together. I used one from Apollo Olive Oil called Millers Favorite. Truly, one of the BEST Extra Virgin Olive Oils money can buy.
TIPS & TRICKS to Make this Recipe: I used frozen cod that I thawed out. The secret? Make sure to pat it completely dry with paper towels. That way when you cook the cod, its got a great texture and it absorbs all the flavors. I also used fresh bagged spinach. But you can use frozen spinach. Just make sure to thaw it out and fully drain any excess liquid.
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Most helpful positive review
After traveling for weeks I missed cooking, but more than that, I craved a good, home-cooked meal. Tonight’s dinner, with this entrພ, exceeded my hopes and my expectations. What an incredible dish, very similar to one I had recently in Rome, Italy. Everything about this recipe is spot on, from the ingredients list to the cooking method, to the timing. I followed it nearly identical to the recipe, only using olive oil for the vegetable oil and omitting the basil. After years and years of trying to convince myself otherwise, I’ve finally accepted and embraced the fact that I just don’t like it. I didn’t have fresh red chile pepper, but a pinch of red pepper flakes worked in its place. The fish and shrimp were tender, sweet and mild, and the fresh tomato sauce was perfect with it. I served this with Crazy Delicious Linguine with Peas and Bacon, also from this site, but a simple pasta with garlic and olive oil would have been equally as good. Kudos to the submitter of this recipe – nicely done. Read More
Roasted Cod on Spinach with Feta, Lemon and Dill
- Author: by Lee Clayton Roper
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 4 servings 1 x
- Category: Main dish, healthy, quick and easy
- Method: Roasting
- Diet: Low Fat
A naturally healthy main dish that is quick and easy to prepare, full of flavor and colorful on the plate.
- 4 (6-ounce) individual cod fillets or 1 ( 1 1/2-pound) whole fillet
- 1 tablespoon lemon-flavored (or regular) olive oil
- 3 to 4 tablespoons crumbled feta cheese
- Zest of 1 large lemon
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
- 2 teaspoons extra virgin olive oil, plus more for greasing baking dish
- 5 large green onions, chopped (white, light green and some dark green part)
- 1 teaspoon chopped garlic, or more to taste – can also use shallots
- 15 ounces fresh baby spinach
- 2 tablespoons Italian breadcrumbs, preferably Panko
- 1/2 teaspoon dried red pepper flakes, optional
- Preheat oven to 425 degrees. Line a 9 by 12-inch baking dish with parchment paper.
- Place cod fillet(s) in prepared dish and brush with lemon olive oil. Evenly sprinkle feta cheese, lemon zest and dill on top. Roast in the oven, uncovered, 8 to 10 minutes per 1-inch of thickness (at its thickest point), until opaque and just cooked through. Switch the heat to broil and broil for 2 minutes to melt and lightly brown some of the cheese. Watch carefully so it doesn’t burn!
- While the fish is cooking, in a large sauté pan or skillet, heat 2 teaspoons regular extra virgin olive oil over medium heat. Add green onions, garlic and around half of the spinach. Cook, stirring, just until the spinach is wilted. Add remaining spinach and continue to cook, stirring, just until wilted. Remove from heat and stir in breadcrumbs and red pepper flakes (if using) season to taste with salt and pepper.
- Divide cooked spinach among four serving plates. Top with cod fillet. Serve immediately.
Gluten free: Use gluten free breadcrumbs.
Make ahead: fish can be prepared but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking.
Tip: Check out my tips for buying and storing fresh fish!
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- 1 5-ounce package baby spinach
- 3 tablespoons water
- ½ cup lightly packed fresh parsley sprigs
- 4 teaspoons lemon juice
- 4 teaspoons orange juice
- 1 clove garlic, quartered
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- ¼ teaspoon crushed red pepper
- 1 ¼ pounds cod (see Tip), cut into 4 portions
- 1 tablespoon grapeseed oil or canola oil
- ¼ cup sliced toasted almonds
Place spinach and water in a microwave-safe bowl. Cover with plastic wrap and poke a few holes in it. Microwave on High until wilted, about 2 minutes.
Puree the wilted spinach (and any remaining water), parsley, lemon juice, orange juice, garlic, 1/4 teaspoon each salt and pepper and crushed red pepper in a blender until smooth. Set aside.
Sprinkle cod with the remaining 1/4 teaspoon each salt and pepper.
Heat oil in a large nonstick skillet over medium-high heat. Cook the cod, turning once, until golden brown and just cooked through, 5 to 7 minutes total. Transfer to a plate tent with foil to keep warm.
Pour the reserved sauce into the pan and cook, stirring occasionally, until slightly thickened, about 1 minute. Serve the fish on top of the sauce, sprinkled with almonds.
Rita’s Spinach and Artichoke Baked Cod
Cod topped with a delicious spinach and artichoke mixture, baked til brown and bubbly.
- 12 ounces, weight Cod Fish
- 2 teaspoons Salt And Pepper, to taste
- 1 bag Frozen Spinach
- 1 bag Frozen Artichoke Hearts
- 3 cloves Garlic, Chopped
- 2 Tablespoons Chopped Scallion
- ½ cups Shredded Cheddar
- ¾ cups Shredded Parmesan (reserve 1/4 Cup For Topping)
- 1 cup Reduced Fat Sour Cream
- 1 teaspoon Fresh Lemon Juice
- 1 teaspoon Crushed Red Pepper
Season the cod fillets generously with salt and pepper on both sides and fit them snugly in one layer in a baking dish (try not to leave too much space btw them or around them). Put aside.
Thaw the spinach in the microwave and squeeze out as much water as you can from the spinach.
Chop the frozen artichokes, garlic and scallions. Combine spinach and artichoke in a mixing bowl with cheddar, parm, sour cream, garlic, scallions, lemon juice, red pepper and salt + pepper.
Spread the mixture evenly on top of the cod and sprinkle the remaining Parmesan.
Bake for 20 minutes, then turn the broiler on high. Broil for another 5-7 minutes til the top is brown and bubbly.
- Once the cod has been added to the sauce, stir the sauce occasionally but very carefully as you don't want the fillets to break up in the sauce.
- Make sure you don't over-cook the cod, as it will become very tough.
- You can use light coconut milk instead of full fat in this cod curry, but you won't get the same creamy flavour.
- Add a little crunch to this curry by serving with some cashew nuts on top.
- This is a really mild curry, making it perfect for serving up to the whole family. However you you can always add a finely diced read chilli to the sauce, or just sprinkle some red chilli flakes.
- You can give this an extra protein boost by adding some quick cook lentils at the same time as the coconut milk.
- Make a vegetarian version of this by swapping the cod for chickpeas, halloumi/paneer or even just loads of vegetables. Make up a big pan of sauce and then swap the cod for a veggie alternative.
- An easy way to add a little extra flavour, texture and creaminess is by adding a spoonful of peanut butter (or almond or cashew).
- If you want a smooth sauce, then you could swap the tinned tomatoes for passata.
- You could cut the fish in to bite sized pieces, rather than adding whole fillets, if you prefer.
📋 Ingredients You'll Need
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I am never without good quality petite diced tomatoes. I buy the large tub of organic fresh baby spinach at Sam's Club on a weekly basis. It keeps well in the refrigerator for a week. The balance of the ingredient list is always in my pantry, so I am "off to the races."