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.
Keywords: baked cod, Baked Cod with Spinach, Feta and Tomatoes