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Baked Cod with Spinach, Feta and Tomatoes has tender baked fish topped with sauteed spinach and cherry tomatoes, plus crumbles of briny feta cheese.
Our Baked Cod with Spinach, Feta and Tomatoes is one of those recipes that is easy enough for a weeknight supper, but also impressive enough to serve at a dinner party.
This delicious baked fish recipe is prepared on a large sheet pan – so you can increase or decrease the quantities to easily suit the number of dinner guests invited. (Plus, clean-up is easy!)
Cod is a very tender, mild-flavored white fish, that is perfectly complemented by the sauteed spinach and tomatoes, as well as the salty-briny feta cheese.
- Fresh Cod – Ask your fish monger for a ‘Captain’s Cut’ – which is a thicker and more tender piece of the cod filet, cut from the head end of the fish. It’s often more expensive than the thinner, tail end of the filet – but 100% worth the extra cost. If you can’t find cod, any white fish can be swapped in including haddock, hake, flounder, striped bass, or cat fish. Avoid pre-packaged frozen fish if possible.
- Baby Spinach – Baby spinach is more tender than fully-grown spinach leaves, and it has a sweeter texture. Since you don’t need to trim the stems, and it only takes a minute or so to cook, it’s also easier to include in recipes. If you do use regular spinach, trim off the ends. You’ll also need to cook it for longer. Other mild-flavored green such as Tuscan Kale or Swiss Chard can also be substituted.
- Cherry Tomatoes – Or, grape tomatoes can also be used in this recipe. Rinse and remove any stems, then cut them in half for this recipe.
- Feta Cheese – Buy the block feta cheese for this recipe, then crumble into large pieces. The pre-crumbled packages of feta will be too finely-crumbled – you want large pieces for the topping.
- Herbs – Fresh thyme, dried oregano, and a touch of nutmeg give this baked cod recipe a Mediterranean twist.
Before cooking, always check your fish for any pin bones that may be lurking in the flesh. Run your finger along the top of the flesh, pressing gently to feel for any small bones. Use tweezers to remove any bones you find.
How do I make Baked Cod with Spinach, Feta and Tomatoes?
- Lay the cleaned cod filets on a sheet pan lined with foil. (The side where the skin was attached should be facing down.) Season with salt and pepper.
- Sauté the vegetables. In a skillet, sauté shallots, garlic, and halved tomatoes in olive oil. Season with fresh thyme, oregano, and nutmeg. Add the spinach to the skillet to wilt.
- Top the fish with the vegetable mixture and sprinkle on the crumbles of feta cheese.
- Bake your fish at 350 degrees F – A moderate oven temperature is always best so the cod (or any kind of fish for that matter) cooks evenly and slowly. Too high of an oven temperature will dry out the outside of the fish filet before the center is done.
- Serve with vegetables already loaded on top; this Baked Cod with Spinach, Feta and Tomatoes is a filling meal all by itself. If you’d like, serve it with a nice crusty bread on the side to soak up the delicious pan juices. We also like to squeeze some extra lemon juice on top.
How can I tell when my fish is done cooking?
You can tell cod is done cooking when it flakes as you gently push on it. If it springs back, it needs to keep cooking. Additionally, the color of the fish will turn from an off-white to a pure-white once cooked.
Frequently Asked Questions
Can I make this recipe ahead of time?
The sauteed vegetables can be prepped and cooled ahead of time. You can also assemble the vegetable-topped fish and refrigerate the baking sheet until you are ready to bake later. Remove the baking sheet from the refrigerator 30 minutes before baking to allow the fish and vegetables to come up to room temperature.
How do I store the leftovers?
We feel strongly that any type of fish should be eaten within a day of cooking – so if you do have any leftovers, cover tightly, refrigerate, and eat within a day. Feel free to cut this recipe in half if you want fewer portions.
You might like these other seafood recipes:
- Baked Cod with Boursin
- Pan Seared Halibut with Lemon Caper Sauce
- Poached Cod with Tarragon and Cherry Tomatoes
- Cheesy Baked Stuffed Cod
- Asian Grilled Salmon
2 pounds Captain’s cut cod fish filet (two fillets each one pound)
½ teaspoon kosher salt
¼ teaspoon white pepper
2 tablespoons extra virgin olive oil, plus more for drizzling over the finished dish
1 cup shallots, sliced
1 medium clove fresh garlic, minced
1 8-ounce container cherry tomatoes cut in half
2 teaspoons fresh thyme removed from stem, or 1 teaspoon dried thyme
1 teaspoon dry oregano
Few grinds fresh nutmeg
8 ounces baby spinach
8 ounces feta cheese, crumbled
1 lemon, cut into six wedges for serving
Preheat oven to 350 degrees F.
Spray a foil-lined sheet tray with non-stick cooking spray.
Check the cod for pin bones by running your fingers over the top one way then the other. If you find any, remove with tweezers.
Place the cod face up in the prepared pan. The bottom of the fish is where the skin was attached and is darker than the white top. Sprinkle on the salt and pepper.
In a large saute pan, heat 2 tablespoons of the olive oil over medium heat and once hot, add the shallots and cook for three minutes until soft and lightly browned.
Add the garlic and tomatoes along with the thyme, oregano and nutmeg and cook for three more minutes.
Add the spinach and cook until the spinach is wilted, about two more minutes.
Spread the vegetable mixture over the fish and top with the crumbled feta cheese and bake uncovered until the fish is cooked and begins to flake, about 20 minutes.
Place under the broiler for two minutes to slightly brown the top of the feta. This gives it a nice crunchy and chewy texture.
Remove and serve with a little olive oil drizzled over each serving along with a lemon wedge on the side.
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