Pan-Seared Cod with Garlic Butter and Wilted Spinach

By AislePrompt Editorial · ·

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.

Delicate cod fillets pan-seared until golden, topped with a rich garlic butter sauce, served over tender wilted spinach for a light yet satisfying dish. This Mediterranean-inspired seafood recipe, 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 320 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 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 cod fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil over medium-high heat in a large skillet until shimmering. Add the cod fillets and cook for 4 minutes on the first side without moving, until golden brown.
  3. Step 3: Flip the fillets and add 2 tbsp unsalted butter and 2 minced garlic cloves to the pan. Spoon the melted butter over the fish continuously for 3 minutes until cooked through and flaky.
  4. Step 4: Remove cod fillets from the skillet and keep warm. In the same pan, add remaining 2 tbsp unsalted butter and 2 minced garlic cloves. Sauté for 30 seconds until fragrant.
  5. Step 5: Add 6 cups baby spinach to the pan and cook, stirring gently, for 2-3 minutes until wilted. Season with a pinch of salt.
  6. Step 6: Return cod to the pan briefly, drizzle with 2 tbsp fresh lemon juice, and sprinkle 2 tbsp chopped fresh parsley before serving over the wilted spinach.

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