This easy Mary Berry Cod and Spinach with Gremolata recipe is a quick, creamy, and nutritious meal that’s perfect for any night. Featuring tender cod on a bed of fresh spinach with a crunchy, zesty gremolata topping, this dish brings restaurant-quality flavours to your table. Plus, it uses simple, everyday ingredients for convenience.
This Cod and Spinach With Gremolata Recipe Is From Makes It Easy Cookbook by Mary Berry
Ingredients Needed
- Butter, for greasing
Gremolata:
- 1 tbsp olive oil
- 30g panko breadcrumbs
- 2 garlic cloves, finely grated
- 55g (2oz) Parmesan, finely grated
- Zest of 1 lemon, finely grated
- 1 tbsp fresh parsley, chopped
- 225g baby spinach
- 4 x 150g cod loins, skinned
- 300ml pouring double cream
- 2 tbsp grainy mustard
- Salt and freshly ground black pepper, to taste
How To Make Cod and Spinach With Gremolata
- Preheat Oven: Preheat your oven to 200°C (Fan 180°C/Gas 6). Butter a 30cm (12in) shallow ovenproof dish.
- Prepare the Gremolata: In a frying pan, heat the olive oil over high heat. Add the panko breadcrumbs and garlic, frying for a few minutes until they turn light golden. Transfer to a bowl, then add the grated Parmesan, lemon zest, and chopped parsley. Mix well.
- Wilt the Spinach: Place spinach leaves in a colander. Pour boiling water over the spinach to wilt it. Quickly refresh the spinach with cold water to keep the color bright, then squeeze out excess moisture.
- Arrange in Dish: Arrange four piles of spinach in the greased dish. Place a cod loin on each spinach pile, and season with salt and freshly ground black pepper.
- Make the Cream Sauce: In a small bowl, mix the double cream, grainy mustard, and a little seasoning. Divide this sauce evenly over the cod loins, then top each with the gremolata.
- Bake: Bake in the preheated oven for 18–20 minutes, or until the cod is cooked through and the flesh turns white. If any liquid seeps from the fish, it’s done.
- Serve: Serve hot with a green vegetable side and baby new potatoes.
Recipe Tips
- Don’t Overcook the Cod: Cod cooks quickly. Keep an eye on it and remove it from the oven as soon as it turns opaque and flakes easily with a fork. Overcooking can dry it out.
- Use Fresh Spinach: Fresh spinach wilts perfectly and gives a vibrant green colour to the dish. If using frozen spinach, make sure to squeeze out excess moisture before using.
- Gremolata Crunch: For extra crunch, toast the breadcrumbs slightly longer, but be careful not to burn them. They add a lovely texture to the dish.
- Cream Sauce Thickness: If the cream sauce seems too runny, simmer it on the stove for a few minutes to thicken it before pouring over the fish.
- Seasoning Matters: Taste and adjust the seasoning. A pinch of salt and pepper before serving can elevate the flavours and bring the dish together.
How To Store & Reheat Leftovers
- Refrigerate: Transfer leftover cod and spinach with gremolata to an airtight container and store it in the fridge for up to 2 days.
- Reheating: Cover leftover cod and spinach with gremolata and spinach with gremolata with foil and warm in the oven at 180°C for 10–15 minutes.
Nutrition Facts
- Calories: 160
- Total Fat: 6g
- Saturated Fat: 0.5g
- Cholesterol: 20mg
- Sodium: 300mg
- Total Carbohydrate: 16g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 11g
More Mary Berry Recipes:
Mary Berry Cod and Spinach With Gremolata
Description
This easy Mary Berry Cod and Spinach with Gremolata recipe is a quick, creamy, and nutritious meal that’s perfect for any night. Featuring tender cod on a bed of fresh spinach with a crunchy, zesty gremolata topping, this dish brings restaurant-quality flavours to your table. Plus, it uses simple, everyday ingredients for convenience.
Ingredients
Gremolata:
Instructions
- Preheat Oven: Preheat your oven to 200°C (Fan 180°C/Gas 6). Butter a 30cm (12in) shallow ovenproof dish.
- Prepare the Gremolata: In a frying pan, heat the olive oil over high heat. Add the panko breadcrumbs and garlic, frying for a few minutes until they turn light golden. Transfer to a bowl, then add the grated Parmesan, lemon zest, and chopped parsley. Mix well.
- Wilt the Spinach: Place spinach leaves in a colander. Pour boiling water over the spinach to wilt it. Quickly refresh the spinach with cold water to keep the color bright, then squeeze out excess moisture.
- Arrange in Dish: Arrange four piles of spinach in the greased dish. Place a cod loin on each spinach pile, and season with salt and freshly ground black pepper.
- Make the Cream Sauce: In a small bowl, mix the double cream, grainy mustard, and a little seasoning. Divide this sauce evenly over the cod loins, then top each with the gremolata.
- Bake: Bake in the preheated oven for 18–20 minutes, or until the cod is cooked through and the flesh turns white. If any liquid seeps from the fish, it’s done.
- Serve: Serve hot with a green vegetable side and baby new potatoes.
Notes
- Don’t Overcook the Cod: Cod cooks quickly. Keep an eye on it and remove it from the oven as soon as it turns opaque and flakes easily with a fork. Overcooking can dry it out.
- Use Fresh Spinach: Fresh spinach wilts perfectly and gives a vibrant green colour to the dish. If using frozen spinach, make sure to squeeze out excess moisture before using.
- Gremolata Crunch: For extra crunch, toast the breadcrumbs slightly longer, but be careful not to burn them. They add a lovely texture to the dish.
- Cream Sauce Thickness: If the cream sauce seems too runny, simmer it on the stove for a few minutes to thicken it before pouring over the fish.
- Seasoning Matters: Taste and adjust the seasoning. A pinch of salt and pepper before serving can elevate the flavours and bring the dish together.
Mary Berry Cod and Spinach With Gremolata