Garlic Lemon Butter Cod with Quick Sautéed Spinach and Cherry Tomatoes

• 4 cod fillets (about 6 oz each), skinless
• 3 tablespoons unsalted butter, divided
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• Salt and freshly ground black pepper, to taste
• 1 pint cherry tomatoes, halved
• 5 cups fresh baby spinach
• 2 tablespoons olive oil
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped, for garnish

Instructions

1. Pat the cod fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
2. In a large non-stick skillet over medium heat, melt 1 tablespoon of butter with 1 tablespoon olive oil. Add the cod fillets and cook for about 4-5 minutes per side until golden and cooked through. Remove fillets from the pan and set aside, tented with foil to keep warm.
3. In the same skillet, reduce heat to medium-low. Add the remaining 2 tablespoons butter. Once melted, stir in the minced garlic and lemon zest. Cook until fragrant, about 1 minute—do not brown the garlic to avoid bitterness.
4. Add lemon juice to the butter garlic sauce and stir. Return the cooked cod fillets into the pan, spooning sauce over each fillet. Simmer gently for 1-2 minutes to infuse flavors. Remove the cod to a serving plate.
5. Meanwhile, in a separate skillet, heat 1 tablespoon olive oil over medium heat. Add the cherry tomatoes and sauté for 3-4 minutes until they soften and release juices.
6. Add the fresh spinach and red pepper flakes (if using) to the tomatoes. Sauté until the spinach wilts, about 2-3 minutes. Season with salt and pepper to taste.
7. Serve the cod fillets topped with the garlic lemon butter sauce alongside the sautéed spinach and cherry tomatoes. Garnish with chopped fresh parsley.

Chef tips

• Patting the cod dry before cooking helps to get a nice sear.
• If you prefer a richer sauce, add a splash of white wine before adding lemon juice to the pan sauce.
• Use fresh lemon juice for the best bright flavor; bottled lemon juice can be bitter.
• For a gluten-free version, this recipe is naturally gluten-free if you use pure butter and fresh ingredients.