Butter-Basted Parmesan Cod with Wilted Spinach Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, make sure the fish is very dry before coating. Patting it with paper towels removes excess moisture that could prevent the cheese from adhering.

Also, let the coated fish rest for a few minutes before searing — this helps the crust set. Use a fish spatula to turn the loins gently, and don't overcrowd the pan.

The lemon wheels are more than a garnish. Squeezing a wedge over the fish just before eating brightens the rich butter and cheese.

If you prefer, you can also add a splash of white wine to the pan after flipping the fish, but the video doesn't show it, so this recipe keeps it simple. The key is to baste continuously and not rush the process.

Variations

• Herb Crust: Add 1 teaspoon of dried oregano or thyme to the parmesan mixture for an extra layer of flavor. The herbs will toast in the butter and complement the fish nicely.
• Spicy Twist: Stir 1/4 teaspoon of red pepper flakes into the butter along with the garlic. The heat will infuse the butter and add a gentle kick to the crust and spinach.
• Lemon-Pepper: Add the zest of one lemon to the parmesan mixture and increase the black pepper to 1 teaspoon. This brightens the crust and gives it a peppery bite.
• Tomato Spinach: After wilting the spinach, add 1 cup of halved cherry tomatoes and cook for 1 minute until they start to soften. The tomatoes add sweetness and color.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. The crust will soften, but the flavor remains. Reheat gently in a skillet.

Freezer

Cooked cod can be frozen for up to 1 month. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a skillet over medium-low heat with a pat of butter, turning once, until warmed through. Do not microwave, as it will make the crust soggy.

Leftover cod can be stored in an airtight container in the refrigerator for up to 2 days. The spinach will continue to release moisture, so the crust may soften.

To reheat, place the fish in a skillet over medium heat with a little butter, and warm gently until heated through. Avoid the microwave, which will make the crust soggy.

You can grate the parmesan and mince the garlic and parsley up to a day ahead. Store them separately in the refrigerator. The lemon wheels can be sliced in advance and kept in a sealed container. Coat the cod just before cooking, as the crust may become soggy if left too long. The dish is best cooked fresh.

Serving ideas

Serve the cod immediately, with the wilted spinach on the side and lemon wheels arranged around the plate. The fish should be the star, with the golden crust glistening from the butter baste. A final sprinkle of parmesan at the table adds a nice touch. This dish pairs well with crusty bread to soak up the remaining butter.

For a complete meal, add a simple green salad or roasted potatoes. The lemon wheels can be squeezed over the fish and spinach for a bright, acidic finish.

If there's extra butter in the pan, spoon it over the spinach — it's delicious. This is a dish that feels elegant but comes together quickly, perfect for a weeknight dinner.

Frequently asked questions

Recipe card

Butter-Basted Parmesan Cod with Wilted Spinach

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 1 large lemon, sliced into wheels
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, minced
• 1 cup freshly grated Parmigiano-Reggiano, divided
• 4 thick white cod loins (6 oz each)
• 4 tbsp unsalted butter
• 6 cups baby spinach
• kosher salt, to taste
• freshly ground black pepper, to taste

Instructions

1. Slice the lemon into thin wheels and set aside. Mince the garlic and parsley. Grate the Parmigiano-Reggiano on the fine holes of a box grater. Divide the grated cheese: about 3/4 cup for the crust and 1/4 cup for finishing.
2. Pat the cod loins dry with paper towels. Season both sides with kosher salt and black pepper. Press each loin into the reserved 3/4 cup of grated parmesan mixed with the minced parsley, coating all sides evenly.
3. Heat a large cast iron skillet over medium-high heat. Add the butter and let it melt until foaming. Add the minced garlic and cook for 30 seconds until fragrant. Place the cod loins in the skillet, crust-side down. Sear for 3–4 minutes until the crust is golden and crisp.
4. Carefully flip each loin with a fish spatula. Spoon the foaming lemon-garlic butter over the top of the fish continuously for 3–4 minutes, until the cod is opaque and flakes easily. The internal temperature should reach 145°F (63°C).
5. Add the baby spinach to the skillet around the cod. Toss it gently in the residual butter and pan juices. Cook for 1–2 minutes until the spinach is just wilted and bright green.
6. Arrange the lemon wheels around the skillet or on a serving platter. Spoon the remaining foaming butter over the fish. Sprinkle with the reserved 1/4 cup of grated parmesan. Serve immediately with the wilted spinach and lemon wheels.

Contains: fish, milk

Estimated nutrition per serving

Calories

410

Protein

42 g

Carbohydrates

6 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.