Why You’ll Love This Garlic Butter Cod with Spinach
- It’s unbelievably quick and simple. From pan to plate in about 15 minutes, this recipe is a lifesaver on busy evenings when you want a healthy, home-cooked meal without the stress.
- The flavor is restaurant-quality. The combination of browned butter, fresh garlic, and a squeeze of lemon creates a sophisticated sauce that feels indulgent yet is made from simple, wholesome ingredients.
- It’s a complete, balanced meal in one pan. You get your lean protein from the cod and a hearty serving of greens from the spinach, all cooked together so the flavors mingle perfectly.
- It’s incredibly versatile. You can easily swap the spinach for kale or chard, add a sprinkle of chili flakes for heat, or use another firm white fish like halibut or haddock. It’s a fantastic base recipe to make your own.
Ingredients & Tools
- 2 cod fillets (about 6 oz / 170 g each), skinless
- 3 tbsp unsalted butter
- 4 large cloves garlic, minced
- 5 oz fresh baby spinach (about a standard clamshell package)
- 1 lemon (you’ll use juice and zest)
- 1 tbsp olive oil
- 1/4 tsp salt, plus more for seasoning
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Tools: A large skillet (non-stick or cast-iron works great), tongs, a microplane or zester, and a small bowl for the garlic butter.
The quality of your ingredients really shines here, so it’s worth it. Fresh, firm cod fillets are key—they should look glossy and smell clean, like the sea. And using real butter, not margarine, makes all the difference for that rich, nutty sauce. A little goes a long way.
Serves: 2 | Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Pat your cod completely dry. This is the single most important step for getting a beautiful sear instead of a steam. Use paper towels and press gently to remove all surface moisture.
- Take your butter to the edge. When you’re browning the butter, watch it carefully. You want those little brown specks (the toasted milk solids) to appear for a deep, nutty flavor, but you don’t want it to go black.
- Mince, don’t crush your garlic. Minced garlic will distribute more evenly through the butter and spinach, giving you flavor in every bite without any bitter, burnt bits.
- Don’t worry about the spinach volume. It looks like a mountain when you first add it, but it wilts down dramatically in just a minute or two. Trust the process!
How to Make Garlic Butter Cod with Spinach
Step 1: Prepare Your Ingredients. This is a fast-paced recipe, so having everything ready (mise en place) is a game-changer. Pat the cod fillets dry with paper towels and season both sides generously with salt and pepper. Mince the garlic, chop the parsley, and zest and juice the lemon. You’ll thank yourself later!
Step 2: Sear the Cod. Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering, carefully place the cod fillets in the pan. You should hear a gentle sizzle. Cook for 2-3 minutes without moving them, until a golden-brown crust forms on the bottom. Use a thin spatula to flip them—the cod is delicate, so be gentle. Cook for another 1-2 minutes on the second side, then transfer the cod to a clean plate. It won’t be fully cooked yet, and that’s perfect.
Step 3: Create the Garlic Butter Sauce. Reduce the heat to medium-low and add the butter to the same skillet. Let it melt and then continue to cook, swirling the pan occasionally, until it foams and starts to smell nutty with little brown bits at the bottom. This should take about 2 minutes. Immediately add the minced garlic and cook for just 30-60 seconds, until fragrant. You don’t want the garlic to burn, so keep it moving.
Step 4: Wilt the Spinach. Add the massive handfuls of spinach to the garlic butter. It will seem like a lot, but just start tossing it with tongs. The spinach will wilt and reduce in volume within a minute or two. Season the spinach with a pinch of salt and pepper as it cooks.
Step 5: Bring It All Together. Once the spinach is wilted, create two little “nests” in the pan. Place the seared cod fillets back on top of the spinach. Spoon some of the garlic butter sauce over each fillet. Let everything heat through for a final 1-2 minutes, just until the cod is opaque and flakes easily with a fork.
Step 6: Finish and Serve. Turn off the heat. Squeeze the fresh lemon juice over the entire dish and sprinkle with the lemon zest and chopped parsley. The lemon juice will brighten all the flavors beautifully. Serve immediately, spooning any extra sauce from the pan over the top.
Serving Suggestions
Complementary Dishes
- Crusty bread or garlic bread — Absolutely essential for sopping up every last drop of that incredible garlic butter sauce left on your plate. It’s the best part.
- Simple buttered noodles or orzo — A neutral, comforting carb base that lets the cod and spinach be the stars while providing a lovely textural contrast.
- Roasted baby potatoes or quinoa — For a heartier, gluten-free option, these provide a satisfying base that complements the lightness of the fish.
Drinks
- A crisp Sauvignon Blanc — The classic pairing. Its bright acidity and citrus notes mirror the lemon in the dish and cut through the richness of the butter perfectly.
- A light lager or pilsner — The carbonation and clean finish of a good beer are fantastic for cleansing the palate between buttery, savory bites.
- Sparkling water with lemon — The non-alcoholic champion. The bubbles and citrus provide a similar refreshing contrast that enhances the meal.
Something Sweet
- Lemon sorbet — A light, palate-cleansing dessert that continues the citrus theme without feeling too heavy after a delicate fish dinner.
- Fresh berries with a dollop of whipped cream — Simple, fresh, and sweet—the perfect, effortless way to end the meal on a bright note.
- A small square of dark chocolate — Sometimes you just need a little bite of something rich and bittersweet to finish things off perfectly.
Top Mistakes to Avoid
- Mistake: Overcrowding the pan. If your skillet is too small for both fillets to lie flat without touching, cook them in two batches. Overcrowding steams the fish instead of searing it, resulting in a pale, soggy exterior.
- Mistake: Overcooking the cod. Cod cooks very quickly and continues to cook from residual heat after it’s off the stove. The second it becomes opaque and flakes easily, it’s done. Any longer and it becomes tough and dry.
- Mistake: Burning the garlic. Garlic burns in a heartbeat and turns bitter. Once you add it to the browned butter, keep the heat medium-low and stir constantly for just 30-60 seconds until fragrant.
- Mistake: Skipping the lemon at the end. That fresh squeeze of lemon juice at the very end is non-negotiable. It lifts the entire dish, balancing the richness of the butter. Adding it during cooking mutes its bright flavor.
Expert Tips
- Tip: Bring the cod to room temperature. Taking the cod out of the fridge 15-20 minutes before cooking helps it cook more evenly, preventing a cold center and an overcooked exterior.
- Tip: Use a fish spatula. If you cook fish often, this thin, slotted spatula is a worthy investment. Its flexibility makes flipping delicate fillets like cod much, much easier.
- Tip: Add a splash of white wine. After browning the butter and garlic, deglaze the pan with a splash of dry white wine before adding the spinach. Let it reduce by half for an extra layer of flavor.
- Tip: Finish with a sprinkle of paprika. A tiny dusting of smoked or sweet paprika over the plated dish just before serving adds a beautiful color and a subtle, smoky depth.
FAQs
Can I use frozen cod for this recipe?
Absolutely, yes! The key is to thaw it properly. The best method is to place the sealed frozen fillets in a bowl of cold water in the fridge for a few hours until fully thawed. Then, pat them *extremely* dry with paper towels. Using frozen-then-thawed cod can sometimes release more water, so a thorough drying is even more critical to get a good sear.
What can I use instead of cod?
Any firm, mild white fish will work wonderfully here. Halibut is a fantastic (though pricier) option. Haddock, sea bass, or even thick tilapia fillets would also be great. Just adjust the cooking time slightly based on the thickness of your fillets—the flake test is your best guide.
My sauce broke/separated. What happened?
This can happen if the heat is too high when you add the cold spinach or reintroduce the fish, causing the butter to emulsify and then split. Don’t worry, it will still taste delicious! To prevent it, make sure the heat is at medium-low when you’re working with the sauce. If it does separate, you can sometimes bring it back by removing the pan from heat and whisking in a teaspoon of cold butter.
Can I make this dairy-free?
You can! For the butter, substitute a good-quality vegan butter stick (not the spreadable kind from a tub, as it has a higher water content). Olive oil can work in a pinch, but you’ll miss the rich, nutty flavor of browned butter. The result will be different but still very tasty.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheating fish can be tricky—the microwave will make it rubbery. Instead, reheat it gently in a covered skillet over very low heat with a tiny splash of water or broth to create steam. It won’t be as perfect as fresh, but it’s the best method to avoid drying it out completely.
