Light, nutritious, and full of bright Mediterranean flavors, this Mary Berry Cod and Spinach with Gremolata Recipe is the perfect dish for a simple yet elegant lunch or dinner. Tender cod fillets rest on a bed of wilted spinach, topped with a zesty gremolata—an Italian herb condiment made with fresh parsley, lemon zest, and garlic. Mary Berry’s version keeps the cooking minimal and the flavors fresh, making this an ideal meal when you want something both wholesome and satisfying.

What is Mary Berry Cod and Spinach with Gremolata?

The Mary Berry Cod and Spinach with Gremolata is a clean, flavorful dish that features pan-seared or oven-baked cod served on sautéed spinach, finished with a gremolata topping. Gremolata is a raw, vibrant mix of parsley, lemon zest, and garlic that enhances the delicate flavor of the fish without overpowering it. It’s a quick, healthy meal that’s naturally gluten-free and low in carbohydrates.

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Why You Should Try This Recipe

Quick and easy – Ready in under 25 minutes
Fresh and healthy – High in protein and packed with greens
Minimal ingredients – Simple and cost-effective
Naturally gluten-free – Great for dietary needs
Elegant presentation – Perfect for entertaining or weeknight dinners
Bright, zesty flavor – Gremolata adds a fresh finish without heavy sauces

Ingredients Needed to Make Mary Berry Cod and Spinach with Gremolata

For the Cod and Spinach:

Cod fillets – 4 (about 150–180g each)
Olive oil – 2 tablespoons
Butter – 1 tablespoon
Fresh spinach – 300g (about 10 oz)
Salt and black pepper – to taste

For the Gremolata:

Fresh flat-leaf parsley – 3 tablespoons, finely chopped
Garlic – 1 clove, finely grated or minced
Lemon zest – from 1 large lemon
Olive oil – 1 tablespoon (optional, for smoother texture)
Pinch of salt

Equipment Needed

Frying pan or non-stick skillet
Small bowl (for gremolata)
Fish spatula or tongs
Paper towel
Zester or fine grater
Serving plates

Instructions to Make Mary Berry Cod and Spinach with Gremolata

Step 1: Prepare the Gremolata

Finely chop the parsley, zest the lemon, and grate the garlic.
Mix all ingredients in a small bowl. Add a small amount of olive oil if desired.
Season with a pinch of salt. Set aside to let flavors infuse.

Step 2: Cook the Cod

Pat cod fillets dry with a paper towel to help them sear better.
Season with salt and pepper.
Heat olive oil and butter in a non-stick pan over medium heat.
Cook the cod fillets skin-side down (if using skin-on) for 3–4 minutes without moving.
Flip and cook for another 2–3 minutes until the fish is opaque and flakes easily.

Alternative: Bake the cod at 200°C (180°C fan) or 400°F for 10–12 minutes.

Step 3: Sauté the Spinach

In a separate pan, add a splash of olive oil and cook the spinach for 2–3 minutes over medium heat.
Stir until wilted, then season with salt and pepper.
Drain any excess liquid before plating.

Step 4: Assemble and Serve

Place a bed of sautéed spinach on each plate.
Top with a cod fillet.
Spoon gremolata over the fish just before serving.
Serve immediately.

What Goes Well With Mary Berry Cod and Spinach with Gremolata

Roasted baby potatoes – A crisp and buttery side
Steamed green beans or broccoli – Keeps the plate light and green
Lemon couscous or wild rice – Adds substance without overpowering flavors
Fresh garden salad – For added crunch and freshness
Toasted ciabatta slices – Great for soaking up any leftover gremolata
Chilled white wine – Like Sauvignon Blanc or Pinot Grigio
Herb butter or aioli on the side – Optional but flavorful

Expert Tips for Making the Best Mary Berry Cod and Spinach with Gremolata

Use fresh cod for best results – Frozen works, but thaw completely and dry well
Don’t overcrowd the pan – Sear in batches if needed for even cooking
Handle fish gently – Cod is delicate and can break apart
Zest the lemon before juicing – Easier and more efficient
Make gremolata just before serving – To preserve its brightness
Don’t overcook the spinach – Keep it just wilted for best texture

Easy Variations of Mary Berry Cod and Spinach with Gremolata

Use haddock or halibut instead of cod – Works well with the same method
Add crushed red pepper to gremolata – For a subtle kick
Mix in capers or anchovies – For a salty, umami punch
Swap spinach with kale or Swiss chard – Hearty greens work beautifully
Use lime zest and coriander in gremolata – For a tropical twist
Top with toasted breadcrumbs or nuts – Adds crunch and contrast

Best Practices to Store Mary Berry Cod and Spinach with Gremolata

Store cod and spinach separately – Keeps textures intact
Refrigerate in airtight containers – Consume within 2 days
Do not freeze after cooking – Fish and spinach texture can suffer
Store gremolata in the fridge for up to 1 day – Best when fresh
Avoid storing with sauce on top – Add gremolata fresh before reheating

Best Practices to Reheat Mary Berry Cod and Spinach with Gremolata

Reheat gently in the oven at 160°C (320°F) for 8–10 minutes
Microwave in short bursts on low power, covered loosely
Do not reheat gremolata – Serve it fresh
Re-sauté spinach briefly if needed to restore texture
Avoid high heat – Helps prevent fish from drying out

How Can I Make Mary Berry Cod and Spinach with Gremolata Healthier?

Use only olive oil, no butter – Reduces saturated fat
Steam the cod instead of searing – Keeps it light and oil-free
Add lemon juice instead of oil to gremolata – Fresher and lighter
Serve with quinoa or steamed vegetables – Low-carb and filling
Use baby spinach or mixed greens – For extra vitamins and minerals
Reduce salt and increase fresh herbs – Naturally flavorful

Nutrition Value (per serving):

Calories: 280
Protein: 30g
Fat: 15g
Carbohydrates: 4g
Fiber: 2g
Sugar: 1g
Sodium: 210mg

FAQs

How do I know when cod is fully cooked?

Cod is cooked when it turns opaque and flakes easily with a fork. The internal temperature should reach 63°C (145°F) at the thickest part.

Can I make gremolata ahead of time?

Gremolata is best made fresh, but you can prepare it up to 4 hours in advance. Store it in the refrigerator and bring it to room temperature before serving.

Can I use frozen cod for this recipe?

Yes, frozen cod works well. Make sure to thaw it fully in the refrigerator and pat it dry before cooking to avoid excess moisture and ensure even searing.

What is the best substitute for spinach in this dish?

You can substitute spinach with Swiss chard, kale (lightly steamed), or even arugula. Just be sure to cook heartier greens slightly longer until wilted and tender.

Final Words

This Mary Berry Cod and Spinach with Gremolata Recipe is a perfect example of how fresh ingredients and simple techniques can come together to create a restaurant-quality dish at home. With flaky cod, vibrant greens, and a zesty herby topping, it’s light yet full of flavor—perfect for healthy eating without sacrificing taste.