Lemon-Garlic Baked Cod with Wilted Spinach and Cherry Tomatoes

By · Reviewed by AislePrompt Editorial · ·

Delicate baked cod fillets infused with lemon and garlic, served atop a bed of wilted spinach and juicy roasted cherry tomatoes. This mediterranean-inspired seafood (gluten free, low carb) ready in about 25 minutes pairs about 6 oz each cod fillets, divided extra virgin olive oil, thinly sliced 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 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, mix 2 tbsp extra virgin olive oil, 3 thinly sliced garlic cloves, 1 tsp lemon zest, 2 tbsp fresh lemon juice, 1 tsp sea salt, and 1/2 tsp black pepper.
  2. Step 2: Place 4 cod fillets in a baking dish and brush the lemon-garlic mixture evenly over each fillet.
  3. Step 3: Scatter 1 1/2 cups halved cherry tomatoes around the fish. Drizzle remaining 1 tbsp olive oil over tomatoes. Roast in oven for 12-15 minutes until cod is opaque and flakes easily with a fork.
  4. Step 4: While cod bakes, heat a large skillet over medium heat. Add 5 cups baby spinach and sauté for 2-3 minutes until just wilted, seasoning with a pinch of salt and 1/4 tsp red pepper flakes if using.
  5. Step 5: Serve baked cod over the wilted spinach, spooning roasted cherry tomatoes and pan juices over the top. Garnish with 2 tbsp chopped fresh parsley.

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Frequently asked questions

How long does Lemon-Garlic Baked Cod with Wilted Spinach and Cherry Tomatoes take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Garlic Baked Cod with Wilted Spinach and Cherry Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep about 6 oz each cod fillets from drying out.

Can I substitute ingredients in Lemon-Garlic Baked Cod with Wilted Spinach and Cherry Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Garlic Baked Cod with Wilted Spinach and Cherry Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon-Garlic Baked Cod with Wilted Spinach and Cherry Tomatoes gluten free?

Yes — this recipe is tagged gluten free, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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