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Mary Berry Cod and Spinach with Gremolata Recipe

Mary Berry Cod and Spinach with Gremolata
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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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-cod-and-spinach-with-gremolata-recipe/