Cod Fillets with Tomato Spinach Relish
Elevate your weeknight dinner game with these tender, oven-baked Cod Fillets with Tomato Spinach Relish—a flavor-packed celebration of fresh and vibrant ingredients. Delicately seasoned with paprika, garlic, and lemon juice, the flaky cod fillets are paired perfectly with a hearty sauté of juicy cherry tomatoes, wilted spinach, and sweet red onion. This healthy seafood dish is effortlessly cooked in under 30 minutes, making it ideal for busy evenings without compromising on flavor or nutrition. Serve it with your favorite sides, like quinoa or roasted vegetables, and garnish with parsley for a touch of elegance. Perfect for seafood enthusiasts seeking a light, wholesome, and easy-to-make meal, this recipe combines Mediterranean-inspired ingredients and simple techniques for a crowd-pleasing delight.
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Recipe Information
Ingredients
- 4 pieces cod fillets
- 3 tablespoons olive oil
- 2 cups cherry tomatoes
- 3 cups fresh spinach
- 3 pieces garlic cloves
- 2 tablespoons lemon juice
- 1 small red onion
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with a small amount of olive oil.
Pat the cod fillets dry using paper towels and lightly season both sides with 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and the paprika.
Place the seasoned cod fillets on the prepared baking sheet and drizzle 1 tablespoon of olive oil over them. Set aside while preparing the relish.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Mince the garlic cloves and finely dice the red onion, then add them to the skillet. Cook, stirring frequently, until fragrant and the onion becomes translucent, about 2-3 minutes.
Halve the cherry tomatoes and add them to the skillet. Stir and cook for 5-6 minutes, until the tomatoes begin to soften and release their juices.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Stir in the lemon juice, remaining salt, and black pepper, then remove the relish from the heat.
Bake the cod fillets in the preheated oven for 10-12 minutes, or until they are opaque and flake easily with a fork.
To serve, spoon the tomato spinach relish over the baked cod fillets. Garnish with freshly chopped parsley if desired.
Serve immediately with your choice of side, such as steamed rice, quinoa, or roasted vegetables.
Nutrition Facts
Calories |
211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 568 mg | 25% | |
| Total Carbohydrate | 7.1 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.9 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 580 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
