This cod with spinach cream sauce will raise your spirits. It’s simple to make, but packed with flavor. It does use some butter but substitutes milk with almond milk. But feel free to use milk if you want a creamier result. This is a cod and spinach recipe that you’ll enjoy either way.
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You can add a touch of ground coriander or turmeric for additional flavor. You can also add a teaspoon of smoked paprika to add that smoky and hot taste. Add the fresh herbs that are in season to make this a flavorful dish. Dill is great with any fish, especially baked cod.
Cod and spinach recipes are classic. But, if your family doesn’t like spinach, you can use other greens. Mache or arugula would be great in this dish. Sorrel is also a classic green to eat with fish. It’s very tender and has a bright acidic flavor that pairs nicely with seafood.
A great fish dish starts with cooking the fish to the proper temperature. You don’t want to overcook the fish. And, you don’t want fish that’s still raw in the middle. To get perfectly flaky cod, you want an internal temperature of 145 degrees. You can use a thermometer to check.
If you don’t have a thermometer, test the fish with a fork. It should flake easily and not be translucent in the center to test the temperature. Test it in the middle of the filet rather than the edges. Baked cod is a dense fish, but it should still flake when forked.
You may have heard of the 10-minute rule for fish. This rule says you should cook fish for 10 minutes per inch. So, a one-inch piece of fish would need to cook for 10 minutes. This recipe calls for a 15 minute cook time. So, it assumes that your filet is about 1.5 inches thick.
The white sauce in this dish helps keep it from getting dry. But, you can cover the fish to help keep it extra moist. Cover your dish with aluminum foil to help seal in the juices and delicately steam the fish.
Avoid moving the fish once it’s in the pan. Cod, like most fish, is very delicate. If you move it a lot, you risk breaking your filets into small chunks. Use a flexible spatula to move the fish from the baking dish to the plate for serving.
Serve this dish with a few lovely side dishes. This orange and pomegranate salad would be nice with this savory fish dish. This crunchy green mango salad would also be a nice contrast to this creamy dish.
Wine Pairing with Baked Cod
This baked cod recipe is great with light white wines. Albariño is a classic pairing with fish and seafood. It has a minerality and saline quality that works quite well with fish. Common flavors in this wine are peach and citrus. It’s usually made as a dry wine and is rarely aged in oak. This is a fresh and crisp wine that will contrast the creamy sauce in this dish while not overpowering fish.
Much of this grape variety is grown along the coast, which accounts for its salinity. But, you don’t always get this flavor if the grapes were grown inland. If that’s a flavor you want with this cod dish, you may want to look up where the grapes were grown in the bottle you’re drinking.
Spain is known this making great wines from this grape. It’s native to Galicia in the northwest of Spain. But, you can also find some great Albariño from Portugal. Cod is also common in the food of these regions. As they say, what grows together goes together.
Many light and fresh white wines will pair nicely with this dish too. Try to find wines that haven’t gone through malolactic fermentation or been oak-aged. Here are our top picks for the white wine pairings:
Melon de Bourgogne