Pan-Roasted Cod with Lemon Caper Sauce and Wilted Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Flaky cod seared to golden perfection, finished with a bright lemon caper sauce and served over tender wilted spinach for a fresh seafood dinner. This mediterranean-inspired seafood (gluten free) ready in about 25 minutes blends (6 oz each) cod fillets, olive oil, unsalted butter into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 cod fillets and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add cod and cook undisturbed for 4 minutes until edges are golden and crisp.
  2. Step 2: Carefully flip cod and add 1 tbsp unsalted butter. Cook for another 3 minutes until fish is opaque and easily flakes. Remove cod from skillet and keep warm.
  3. Step 3: Reduce heat to medium. Add remaining 1 tbsp unsalted butter, 3 minced garlic cloves, and 2 tbsp rinsed capers to the skillet. Sauté for 1 minute until fragrant.
  4. Step 4: Stir in 3 tbsp fresh lemon juice, scraping up any browned bits. Add 4 cups fresh baby spinach and cook for 2-3 minutes until wilted. Season spinach with remaining 1/2 tsp salt and 1/4 tsp black pepper.
  5. Step 5: Plate the wilted spinach, top with cod fillets, and spoon lemon caper sauce over the top. Garnish with 2 tbsp chopped fresh parsley before serving.

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Frequently asked questions

How long does Pan-Roasted Cod with Lemon Caper Sauce and Wilted Spinach take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Roasted Cod with Lemon Caper Sauce and Wilted Spinach?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Roasted Cod with Lemon Caper Sauce and Wilted Spinach?

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 Pan-Roasted Cod with Lemon Caper Sauce and Wilted Spinach for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Pan-Roasted Cod with Lemon Caper Sauce and Wilted Spinach gluten free?

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

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