Roasted Cod with Chili-Lime Butter and Wilted Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender cod fillets roasted and topped with a zesty chili-lime butter, served alongside garlicky wilted spinach for a fresh, vibrant meal. This mediterranean-inspired seafood (gluten free, low carb) ready in about 30 minutes pairs 6 oz each cod fillets, unsalted butter, fresh lime juice 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: 20 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Place 4 cod fillets on a baking sheet lined with parchment paper, season with 1 tsp salt and 1/2 tsp freshly ground black pepper, and roast for 12-15 minutes until opaque and flakes easily.
  2. Step 2: While cod roasts, melt 4 tbsp unsalted butter in a small saucepan over low heat. Stir in 2 tbsp fresh lime juice and 1 tsp red chili flakes. Keep warm.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
  4. Step 4: Add 6 cups baby spinach to the skillet with garlic, and cook for 3-4 minutes, stirring frequently, until spinach is wilted and tender. Season with a pinch of salt.
  5. Step 5: Plate the roasted cod and spoon the chili-lime butter generously over each fillet. Serve immediately with the garlic wilted spinach on the side.

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Frequently asked questions

How long does Roasted Cod with Chili-Lime Butter and Wilted Spinach take to make?

Total time is about 30 minutes (10 min prep + 20 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 Roasted Cod with Chili-Lime Butter and Wilted Spinach?

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 6 oz each cod fillets from drying out.

Can I substitute ingredients in Roasted Cod with Chili-Lime Butter 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 Roasted Cod with Chili-Lime Butter and Wilted Spinach 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 Roasted Cod with Chili-Lime Butter and Wilted Spinach 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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