Baked Garlic Cod on a bed of Wilted Pesto Spinach
Baked Garlic Cod on a bed of Wilted Pesto Spinach
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Baked Garlic Cod on a bed of Wilted Pesto Spinach

15 MIN
20 MIN



Wilted Pesto Spinach


  1. With the rack in the middle position, preheat the oven to 120 °C (250 °F).


  1. Crumple the sheet of parchment paper and run under water to thoroughly moisten and soften it (see note). Set aside.
  2. In a large ovenproof skillet, brown the garlic in the oil. Let cool slightly. Add the wine, parsley, and vinegar and stir to combine. Place the cod fillets in the skillet and baste with the pan juices. Season with salt and pepper.
  3. Cover the fish with the parchment paper. Bake at 120 °C (250 °F) for about 12 minutes or until the fish is just cooked. Let rest for about 5 minutes.

Wilted spinach

  1. In a large skillet or wok, heat the oil with the pesto. Add the spinach and cook, stirring, until wilted. Season with salt and pepper.
  2. Serve the cod with the garlic and a little cooking liquid. Serve with the wilted spinach and a piece of whole-wheat baguette.


Moistened parchment paper placed on the fillets during baking allows the fish to be steamed.


  1. This was quick, easy, nutritious and, most importantly, delicious. I did not use parchment or put it in the oven, just covered the skillet and left in on low heat on the stovetop. Also,could have cut back on the liquid a bit. Used Swiss chard and the pesto was a great flavour addition.

  2. A little skeptical to try this, not a big Cod fan. Let me tell you this was delicious. I did not have enough spinach, I used a couple of cups of Swiss chard. Delicious and tasty. Not difficult to cook.

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