Description
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.
Ingredients
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
Instructions
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 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.