Juicy Cod Spinach Tomato Skillet
A delightful one-pan dish featuring cod, spinach, and tomatoes in a savory sauce. Perfect for a healthy and delicious meal.
Equipment
- 1 Large Skillet non-stick or cast iron
- 1 Spatula
Ingredients
Main Ingredients
- 4 cod fillets
- 2 tbsp olive oil
- 2 cups fresh spinach
- 2 cups chopped tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lemon juiced
Instructions
Preparation
- Pat the cod fillets dry with a paper towel. Wash and dry spinach, and chop the tomatoes into small pieces.
Cooking
- Heat olive oil in a skillet over medium-high heat. Add cod fillets and cook for 3-4 minutes on each side until golden brown. Remove from skillet.
- Add tomatoes to the skillet and sauté until they soften. Add spinach and cook until wilted.
- Return the cod to the skillet, nestling it into the vegetables. Cook for an additional 2-3 minutes.
Serving
- Plate the cod with spinach and tomatoes. Drizzle with lemon juice before serving.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Notes
Pro Tips: Use fresh cod for the best flavor and texture. Avoid overcrowding the skillet to ensure even cooking.
Ingredient Substitutions: Substitute kale for spinach or cherry tomatoes for regular tomatoes.
How to Serve: Pair with crusty bread or a simple green salad.
Storage & Freshness: Store in an airtight container for up to 2 days in the fridge.
Make-Ahead Tips: Prep ingredients ahead of time for quicker cooking.
Ingredient Substitutions: Substitute kale for spinach or cherry tomatoes for regular tomatoes.
How to Serve: Pair with crusty bread or a simple green salad.
Storage & Freshness: Store in an airtight container for up to 2 days in the fridge.
Make-Ahead Tips: Prep ingredients ahead of time for quicker cooking.