Mary Berry Cod and Spinach With Gremolata

I made this one midweek, right after a mad dash to the shops with zero plan and zero patience. I had a pack of cod in the fridge, some spinach that was definitely past its prime, and the end of a pot of mustard no one in the house would finish. And you know what? This recipe saved the day.

The first time, I overdid the gremolata—burnt the garlic and turned the topping bitter. Total shame. The second time, I kept it golden, added a bit more lemon zest, and nailed it. The cod cooked perfectly into soft, white flakes, the mustard cream bubbled up around the spinach, and that crunchy topping brought the whole thing together like something off a menu. If you want a fish dish that feels fancy but isn’t fussy, this one’s worth your 30 minutes.

WHAT MAKES THIS RECIPE SPECIAL

Most creamy fish bakes are heavy or bland—this isn’t. The secret is balance.

You’ve got richness from the cream and Parmesan, a sharp bite from grainy mustard, and the gremolata topping cuts through everything with brightness and crunch. And by wilting the spinach quickly and draining it properly, you avoid the dreaded watery bake.

The other smart move? Cooking it all in one dish. It looks like something you’d serve to impress, but it’s honestly a weeknight winner.

INGREDIENTS + WHY THEY MATTER

• Olive oil (1 tbsp) – Toasts the breadcrumbs and carries the garlic flavour without burning it.
• Panko breadcrumbs (30g) – Stay crisp and golden; better than standard breadcrumbs here.
• Garlic (2 cloves, grated) – Adds punch to the gremolata; grated means even flavour.
• Parmesan (55g, finely grated) – Salty, savoury base for the topping.
• Lemon zest (1 lemon) – Brightens the whole dish. Essential.
• Fresh parsley (1 tbsp) – For colour and freshness.
• Baby spinach (225g) – Wilts quickly and gives a base for the cod.
• Cod loins (4 x 150g) – Mild, flaky, and cooks fast.
• Double cream (300ml) – Creates the sauce. Thick enough without flour.
• Grainy mustard (2 tbsp) – Adds tang and texture to the sauce.
• Salt + pepper – Essential for seasoning all layers.

MAKING IT YOURS (WITHOUT RUINING IT)

• Swap the fish? Haddock or pollock work too—just adjust the bake time slightly.
• No panko? Use fresh white breadcrumbs, but toast them longer for crunch.
• Want more zing? Add a squeeze of lemon to the cream sauce.
• Dairy-free? I tried oat cream—it just about works, but the Parmesan is hard to sub.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Gremolata turned bitter	Cooked garlic too hot, too fast	Use medium heat and remove as soon as golden
Cod dried out	Left in too long	Pull out as soon as it flakes with a fork
Watery bottom	Didn’t drain spinach properly	Squeeze it like it owes you money

HOW TO MAKE MARY BERRY’S COD AND SPINACH WITH GREMOLATA

Preheat the oven
Set it to 200°C (Fan 180°C/Gas 6). Butter a shallow ovenproof dish (about 30cm wide).

Make the gremolata
Heat olive oil in a pan, then toast the panko and garlic until lightly golden. Transfer to a bowl. Stir in Parmesan, lemon zest, and chopped parsley. Set aside.

Wilt the spinach
Put spinach in a colander. Pour boiling water over to wilt, then refresh with cold water. Squeeze out all excess liquid.

Assemble the dish
Make four little piles of spinach in your dish. Lay a cod loin on each. Season with salt and pepper.

Mix and add the sauce
Stir together the double cream, mustard, and a pinch of seasoning. Spoon evenly over the fish. Top each piece with gremolata.

Bake
Cook in the oven for 18–20 minutes, or until the fish is just opaque and flakes easily.

Serve
Dish up hot with green veg and baby new potatoes. It’s lush.

TIPS FROM MY KITCHEN

• I toast the breadcrumbs ahead of time and keep extras in a jar—lifesaver.
• I squeeze the spinach through a clean tea towel—easier than hands alone.
• I check the fish at 17 minutes—my oven runs hot and cod dries quick.
• If I’ve got lemons to use, I add a final zest over the top before serving.

STORAGE + SERVING

• Fridge: Keeps 2 days in an airtight container.
• Reheat: Cover with foil and warm in oven at 180°C for 10–15 minutes.
• Freeze: Not ideal. The cream and spinach get watery.
• Serve with: Steamed green beans, asparagus, or just buttered new potatoes.

FREQUENTLY ASKED QUESTIONS

Q: Can I make the gremolata ahead of time?
A: Yes! Store it in an airtight container for up to 2 days. Just toast fresh if it softens.

Q: What can I use instead of cod?
A: Haddock or hake work well. Avoid oily fish like salmon—it overpowers the mustard.

Q: Is frozen spinach okay?
A: If it’s all you’ve got, yes—but squeeze it really well before using or the bake goes soupy.

Q: Can I skip the mustard?
A: You can—but the sauce will be flatter. Try a little horseradish cream or even crème fraîche with lemon instead.

Try More Recipes:

• Mary Berry Swiss Chicken, Spinach, And Mushroom Bake
• Mary Berry Curried Lentil and Spinach Soup Recipe
• Mary Berry Miso Salmon With Aromatic Spinach