Baked Cod with Lemon-Garlic Herb Butter and Wilted Spinach

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Flaky baked cod fillets topped with a bright lemon-garlic herb butter served alongside tender wilted spinach. This Mediterranean-inspired seafood recipe (low-carb), ready in about 25 minutes, pairs cod fillets, unsalted butter, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Mediterranean cuisine 280 cal/serving

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Ingredients

2 pieces, 6 oz each cod fillets
3 tbsp, softened unsalted butter
3, minced garlic cloves
1 tsp lemon zest
1 tbsp, finely chopped fresh parsley
1 tsp, divided salt
1/2 tsp freshly ground black pepper
1 tbsp olive oil
6 cups, washed fresh spinach leaves
1 tbsp, freshly squeezed lemon juice

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Instructions

Step 1: Preheat oven to 400°F. In a small bowl, combine 3 tbsp softened unsalted butter, 3 minced garlic cloves, 1 tsp lemon zest, 1 tbsp finely chopped fresh parsley, 1/2 tsp salt, and 1/4 tsp black pepper until well mixed.
Step 2: Place 2 cod fillets (6 oz each) on a baking sheet lined with parchment paper. Spread the lemon-garlic herb butter evenly over the tops of the fillets.
Step 3: Bake in the preheated oven for 12-15 minutes until the fish is opaque and flakes easily with a fork.
Step 4: While the fish bakes, heat 1 tbsp olive oil in a large skillet over medium heat. Add 6 cups fresh spinach leaves and sauté for 2-3 minutes until wilted but still bright green.
Step 5: Remove spinach from heat and stir in 1 tbsp freshly squeezed lemon juice and remaining 1/2 tsp salt. Toss well.
Step 6: Plate the baked cod fillets with a side of lemony wilted spinach for a light, nutritious dinner.