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Seared Cod with Spinach-Lemon Sauce

Seared Cod with Spinach-Lemon Sauce

A citrus-laced spinach sauce zests up delicate cod in this healthy fish recipe. If you can find Meyer lemons, use their sweeter juice instead of the regular lemon and orange juices. Serve with roasted cherry tomatoes and zucchini with angel hair pasta.


4 servings

Prep Time

25 minutes

Total Time

25 minutes


  • 15-ounce package baby spinach
  • 3tablespoons water
  • 1/2cup lightly packed fresh parsley sprigs
  • 4teaspoons lemon juice
  • 4teaspoons orange juice
  • 1clove garlic, quartered
  • 1/2teaspoon salt, divided
  • 1/2teaspoon ground pepper, divided
  • 1/4teaspoon crushed red pepper
  • 1 1/4pounds cod, cut into 4 portions
  • 1tablespoon grapeseed oil or canola oil
  • 1/4cup sliced toasted almonds


  1. Place spinach and water in a microwave-safe bowl. Cover with plastic wrap and poke a few holes in it. Microwave on High until wilted, about 2 minutes.
  2. Puree the wilted spinach (and any remaining water), parsley, lemon juice, orange juice, garlic, 1/4 teaspoon each salt and pepper and crushed red pepper in a blender until smooth. Set aside.
  3. Sprinkle cod with the remaining 1/4 teaspoon each salt and pepper.
  4. Heat oil in a large nonstick skillet over medium-high heat. Cook the cod, turning once, until golden brown and just cooked through, 5 to 7 minutes total. Transfer to a plate; tent with foil to keep warm.
  5. Pour the reserved sauce into the pan and cook, stirring occasionally, until slightly thickened, about 1 minute. Serve the fish on top of the sauce, sprinkled with almonds.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 163kcal
Carbohydrate Total 4g
Total Sugars 1g
Added Sugars 0g
Fiber 2g
Total Fat 7g
Saturated Fat 1g
Mono Saturated Fat 2g
Cholesterol 56mg
Sodium 393mg
Protein 21g
Potassium 587mg
Calcium 75mg
Folate 94mcg
Omega-6 3g
Vitamin B12 2mcg
Vitamin E 6mg
Zinc 1mg
Vitamin B3 2mg

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