Baked Cod with Spinach and Tomatoes

Instructions

1. Step 1

   Preheat the oven to 200°C.

   Cookware: oven

2. Step 2

   Heat 1 tbsp (15 ml) olive oil in a large frying pan over medium heat. Add the sliced onion and cook until softened, then add the minced garlic and cook until fragrant.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Extra Virgin Olive Oil, 12.0 gr Garlic, 150.0 gr Onion

   Cookware: Chef Knife, cutting board, frying pan

3. Step 3

   Add the tomatoes, oregano, ⅝ tsp (3 gr) salt, and ¼ tsp (0.5 gr) black pepper. Cook until the tomatoes begin to soften and release some juice.

   Timer: 5 min (fixed)

   Ingredients used: 0.5 gr Black Pepper, 300.0 gr Cherry Tomato, 2.0 gr Dried Oregano, 3.0 gr Salt

   Cookware: frying pan

4. Step 4

   Add the spinach and stir over medium heat just until wilted. Spread the vegetable mixture evenly in the baking dish.

   Timer: 2 min (fixed)

   Ingredients used: 200.0 gr Spinach

   Cookware: baking dish, frying pan

5. Step 5

   Place the cod fillets over the vegetables. Grate the lemon zest over the fish, squeeze over the juice, and drizzle with the remaining 1 tbsp (15 ml) olive oil; season with the remaining ⅜ tsp (2 gr) salt and ¼ tsp (0.5 gr) black pepper.

   Ingredients used: 0.5 gr Black Pepper, 4.0 piece Cod, 15.0 ml Extra Virgin Olive Oil, 1.0 piece Lemon, 2.0 gr Salt

   Cookware: baking dish, citrus juicer, Fine grater

6. Step 6

   Bake for 10–14 minutes, until the cod is opaque, flakes easily, and reaches 63°C at the thickest part. Serve with the spinach and tomatoes.

   Timer: 12 min (fixed)

   Cookware: baking dish, instant-read thermometer, oven