Elevate your weeknight dinners with this Mediterranean Baked Cod with Spinach, Feta, and Tomatoes. Bursting with vibrant flavors and wholesome ingredients, this dish is as nutritious as it is delicious. Tender cod fillets are baked with a medley of fresh spinach, juicy cherry tomatoes, and creamy feta cheese, all enhanced by a hint of aromatic herbs. The result is a light yet satisfying meal that’s perfect for a family dinner or an elegant dinner party. This recipe not only impresses with its flavors but also with its simplicity, making it a go-to option for healthy, flavorful dining.
Ingredients
- 2 pounds Captain’s cut cod fish filet (two fillets, each one pound)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 2 tablespoons extra virgin olive oil, plus more for drizzling over the finished dish
- 1 cup shallots, sliced
- 1 medium clove fresh garlic, minced
- 1 container (8 ounces) of cherry tomatoes, halved
- 2 teaspoons of fresh thyme leaves, stripped from the stems (or 1 teaspoon of dried thyme)
- 1 teaspoon dried oregano
- A few grinds of fresh nutmeg
- 8 ounces baby spinach
- 8 ounces feta cheese, crumbled
- 1 lemon, cut into six wedges for serving
Instructions
- Prepare the Cod Fillets: Preheat your oven to 375°F (190°C). Pat the cod fillets dry with paper towels and season them evenly with kosher salt and white pepper on both sides.
- Sauté the Aromatics: In a large skillet, heat the 2 tablespoons of extra virgin olive oil over medium heat. Add the sliced shallots and cook for about 3 minutes, until they begin to soften.
- Add Tomatoes and Herbs: Stir in the halved cherry tomatoes, fresh thyme, dried oregano, and a few grinds of fresh nutmeg. Cook for 5 minutes, allowing the tomatoes to release their juices and soften slightly.
- Incorporate Spinach: Add the baby spinach to the skillet, a handful at a time, stirring until it wilts and reduces in volume. This should take about 2-3 minutes.
- Assemble the Dish: Spoon the spinach and tomato mixture evenly over the seasoned cod fillets in the baking dish. Crumble the feta cheese over the top, ensuring the fillets are well-covered with the topping.
- Bake the Cod: Drizzle a little more olive oil over the dish and place it in the preheated oven. Bake for 20-25 minutes, or until the cod is opaque and flakes easily with a fork, and the feta cheese is slightly golden.
- Serve: Remove the dish from the oven and let it rest for a couple of minutes. Serve the baked cod fillets with lemon wedges on the side for squeezing over the top. A simple side of crusty bread or a fresh green salad pairs perfectly with this dish.
Conclusion
This Mediterranean Baked Cod with Spinach, Feta, and Tomatoes is an ideal recipe for those looking to enjoy a healthy yet flavorful meal. The combination of tender cod, savory feta, and vibrant vegetables creates a balanced and satisfying dish that’s as beautiful to look at as it is to eat. Perfect for both busy weeknights and special occasions, this dish brings a touch of Mediterranean sunshine to your table. Enjoy it with your loved ones and savor the delightful flavors of the Mediterranean!
Mediterranean Baked Cod with Spinach, Feta, and Tomatoes
Ingredients
- 2 pounds Captain’s cut cod fish filet two fillets, each one pound
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 2 tablespoons extra virgin olive oil plus more for drizzling over the finished dish
- 1 cup shallots sliced
- 1 medium clove fresh garlic minced
- 1 container 8 ounces of cherry tomatoes, halved
- 2 teaspoons of fresh thyme leaves stripped from the stems (or 1 teaspoon of dried thyme)
- 1 teaspoon dried oregano
- A few grinds of fresh nutmeg
- 8 ounces baby spinach
- 8 ounces feta cheese crumbled
- 1 lemon cut into six wedges for serving
Instructions
- Prepare the Cod Fillets: Preheat your oven to 375°F (190°C). Pat the cod fillets dry with paper towels and season them evenly with kosher salt and white pepper on both sides.
- Sauté the Aromatics: In a large skillet, heat the 2 tablespoons of extra virgin olive oil over medium heat. Add the sliced shallots and cook for about 3 minutes, until they begin to soften.
- Add Tomatoes and Herbs: Stir in the halved cherry tomatoes, fresh thyme, dried oregano, and a few grinds of fresh nutmeg. Cook for 5 minutes, allowing the tomatoes to release their juices and soften slightly.
- Incorporate Spinach: Add the baby spinach to the skillet, a handful at a time, stirring until it wilts and reduces in volume. This should take about 2-3 minutes.
- Assemble the Dish: Spoon the spinach and tomato mixture evenly over the seasoned cod fillets in the baking dish. Crumble the feta cheese over the top, ensuring the fillets are well-covered with the topping.
- Bake the Cod: Drizzle a little more olive oil over the dish and place it in the preheated oven. Bake for 20-25 minutes, or until the cod is opaque and flakes easily with a fork, and the feta cheese is slightly golden.
- Serve: Remove the dish from the oven and let it rest for a couple of minutes. Serve the baked cod fillets with lemon wedges on the side for squeezing over the top. A simple side of crusty bread or a fresh green salad pairs perfectly with this dish.