Roasted Cod with Spinach and Mushrooms is a light and simple weeknight dinner with an easy to make lemon shallot sauce.
Weeknight dinner needs to be simple and this is ready in 15 minutes. Yes, I said 15 minutes! Grab a bag of spinach, a pack of cremini mushrooms and a few fillets of cod, the rest of the ingredients I bet you have on hand.
I like good food. I want it to taste like fine dining restaurant food every time. Perhaps I’ve been spoiled. I like to say I had a really good mom who made meals from scratch and that is what I’m passing down to my kids. Some people look at this plate and think it takes too much effort, but really it just takes a little planning and some fresh items in your fridge.
Ingredients in Roasted Cod with Spinach and Mushrooms
- Cod – Fresh cod cut into individual fillets, skin removed.
- Spinach – Use the Supergreens Salad Blend by Organicgirl if you can with spinach, arugula and green swiss chard. Click the link for details.
- Mushrooms – Cremini mushrooms, the little brown mushrooms common to the local grocery.
- Shallot – Similar to an onion, but sweeter and milder.
- Garlic – Minced garlic. I keep a jar in my fridge.
- Lemon – A large, fresh lemon for juicing.
- Basil – Fresh is best, but dried will work as well.
- Tarragon – Pairs well with seafood, fresh is best or dried will work.
- Chicken Broth – Better Than Bouillon is my go-to broth.
- Red Chili Flakes – Just a pinch for a little kick.
- Pantry Items – Butter, flour, salt, pepper, olive oil
Related Recipes
Try these delicious fish dishes like Pan Seared Cod in Tomatillo Broth a lightly coated cod fillet in a zesty broth with fresh radish and zucchini or One Pan Halibut with Lemon Chive Pistou both ready in less than 30 minutes.
Roasted Cod with Spinach and Mushrooms
Ingredients
Roasted Cod
- 4 fillets cod
- 2 tbsp olive oil
- salt and pepper to taste
Spinach & Mushrooms
- 2 tbsp olive oil
- 4 cup cremini mushrooms, sliced 1 small package
- 1 tbsp garlic, mined
- 6 cups Supergreens salad blend spinach, arugula and green swiss chard
- 1 pinch red chili flakes
Shallot Lemon Sauce
- 1/4 cup butter
- 1/8 cup flour
- 1/2 cup shallot, thinly sliced
- 1 tsp garlic, minced
- 2 cup chicken broth
- 1 large lemon, juiced
- 1 tbsp basil
- 1 tbsp tarragon
- 1 pinch salt
Instructions
- Preheat oven to 450 degrees.
Shallot Lemon Sauce
- In a small sauce pan over medium high heat, melt butter. Stir in flour and cook for a minute or so. Add shallot and garlic, until just softened. Add chicken broth, stirring until starting to thicken. Reduce heat to low and add lemon juice, basil, tarragon and salt. Keep warm until ready to serve.
Roasted Cod
- Heat a large oven safe pan over medium high heat. Season each side of cod fillets with salt and pepper. Add olive oil to hot pan and sear each side of each cod fillet, one minute each side. Place pan in oven and cook for about 5 minutes (while cooking make the spinach and mushrooms). This really depends on how thick your fillets are. Cook until opaque in the middle and just starting to flake. Remove from oven and plate over spinach and mushrooms, drizzling lemon shallot sauce over cod.
Spinach and Mushrooms
- Heat a large pan over medium high heat. Add olive oil, then mushrooms, sauté until browned about 4 minutes. Add garlic, spinach mix and red pepper flakes. Cook until spinach mix is just barely wilted, about 1-2 minutes max.
This was really delicious! I made a few small changes, like substituting onion for garlic because I can’t tolerate it. My only other comment is that it took me about 40-45 minutes to chop and cook in 3 different directions at once. I consider my culinary skills to be average. But the payoff was a very good meal!
Thank you!
I’m so glad you liked it and really appreciate the comment. Thank you.
I made this tonight and we absolutely loved it. I’ve never seen my husband eat so much cod. This recipe is a keeper!
That’s fabulous. Thank you so much for commenting. This is one of my go-to dinners when I don’t want fried fish!