Tomato Olive Baked Cod with Spinach
Tomato olive baked cod brings mild white fish together with juicy tomatoes, briny olives and spinach. The vegetables make a light sauce in the baking dish, so there is no breading or separate sauce to prepare.
Ingredients
- 1 1/2 lb cod fillets raw, thawed; four equal portions
- 1 pint cherry tomatoes about 10 ounces, halved
- 1/3 cup green olives pitted, drained, sliced
- 1 tbsp olive oil
- 3 cloves garlic minced
- 2 tbsp lemon juice
- 5 oz fresh baby spinach washed and dried
- 1/4 tsp table salt
- 1/4 tsp black pepper
Instructions
- Heat the oven to 400°F. Toss tomatoes, olives, oil and garlic in a 9-by-13-inch baking dish. Roast 10 minutes.
- Pat cod dry and season with salt and pepper. Stir spinach into the hot tomatoes until it begins to wilt, then nestle fish into the vegetables in a single layer. Drizzle lemon juice over everything.
- Bake 10–15 minutes more, depending on thickness, until fish reaches 145°F in its thickest part and flakes easily. If a thick piece needs longer, check every 2 minutes.
- Spoon one-quarter of the vegetables and juices over each fish portion. Serve immediately.
Notes
One serving is one of 4 equal portions of all listed ingredients, including any specified sides and sauces. Nutrition is estimated; brands and portions change the result. Refrigerate within 2 hours at 40°F or below. Use within 3 days for best quality. Reheat covered in a 300°F oven with its tomato juices until 165°F. Freezing the finished spinach mixture may soften its texture.