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Cod with spinach

Yummy, juicy, healthy and light!

Preparation time 40 minutes


  • 500 g cod
  • 450 g spinach
  • 100 + 10 g unsalted butter
  • 1 clove of garlic
  • 2 medium tomatoes, diced
  • dash of Noilly Prat (optional)
  • ground anise
  • 1 shallot
  • little bit of lemon sap
  • 200 g fish stock
  • salt & pepper


Cut the tops of tomatoes in crosses and pour boiling water over it. Let the tomatoes for 10 seconds in the water and then put them immediately in cold water. Peel the tomatoes, remove the core and cut the tomato flesh into small squares. Put them in the bowl with little lemon juice and season with salt and pepper. Put the bowl and keep aside until use.


Fry the chopped shallot in butter until it is translucent. Moister with white wine and fish stock. Let this basis for white butter sauce reduce until a syrupy mass. Remove the sauce from the heat and add some lemon juice. Pour the white butter sauce in a jar and add an extra lump of butter. Mix and pour the white butter sauce through a sieve. Season if necessary with salt and pepper.


Wash the spinach thoroughly, so that no sand remains more. Pat the spinach dry. Allow small piece of butter melting in the pot and cook briefly the garlic, add the spinach and cook briefly in butter, seasoned with pepper and nutmeg. Drain on paper towels.


Melt a little butter in the pan. Season the cod with salt, pepper and ground anise and fry 4 minutes for a side in the butter.

Serve the fish on a bed of spinach, topped with tomatoes and poured et lightly with butter sauce.

For halal and/or kosher preparation you can easily skip the white wine. The alcohol evaporates during the cooking, but still, do not feel obliged to use the wine.

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