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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.

Source: EatingWell Magazine, November/December 2015


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Sprinkle cod with the remaining 1/4 teaspoon each salt and pepper.

  • 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.

  • 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.


Our favorite cod is U.S. Pacific cod from Alaskan waters; other West Coast cod and some Atlantic cod (sometimes called scrod) can also be sustainable choices. For the most up-to-date information about choosing sustainable seafood, visit seafoodwatch.org.

Nutrition Facts

4 oz. fish & 2 Tbsp. sauce
163 calories; protein 20.9g; carbohydrates 4.4g; dietary fiber 1.9g; sugars 1g; fat 7g; saturated fat 0.7g; cholesterol 55.8mg; vitamin a iu 4020.8IU; vitamin c 24.8mg; folate 93.3mcg; calcium 74.9mg; iron 1.9mg; magnesium 72.6mg; potassium 588.9mg; sodium 393mg; thiamin 0.1mg.

2 1/2 lean meat, 1 fat