Lemon Garlic Butter Parmesan Cod with Spinach Tips, FAQ & printable recipe

Tips for success

For the best crust, pat the fish very dry before seasoning. Excess moisture will prevent the cheese from adhering and cause steaming instead of searing.

Let the coated fish rest for a few minutes so the cheese sets. When searing, resist the urge to move the fish — let it cook undisturbed until it releases naturally from the pan.

Use a digital thermometer to check doneness without cutting into the fish. If the spinach releases a lot of liquid, let it cook a bit longer to evaporate the excess.

The lemon wheels are not just decorative — they soften and add a mellow citrus flavor to the butter. Serve with crusty bread to soak up the sauce.

Variations

• Herb-Crusted Cod: Add 2 tablespoons of finely chopped fresh dill or chives to the Parmesan coating for an extra layer of freshness. This works especially well if you're serving the fish with a side of roasted asparagus or new potatoes.
• Spicy Lemon Butter: Add a pinch of red pepper flakes along with the garlic for a subtle heat that balances the richness of the butter. If you like more spice, use 1/4 teaspoon and serve with a wedge of lemon for squeezing.
• Tomato Spinach Cod: After flipping the fish, add a handful of cherry tomatoes to the skillet along with the spinach. Let them burst slightly in the butter for a sweet, tangy contrast. This is a great way to use up ripe summer tomatoes.
• Panko-Parmesan Crust: For a crunchier crust, combine the grated Parmesan with an equal amount of panko breadcrumbs. Press the mixture onto the fish firmly. This adds a light, crispy texture that pairs well with the buttery sauce.

Storage and make-ahead

Fridge

Store leftover cod and spinach in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking.

Freezer

Freezing is not recommended as the texture of the fish and spinach will suffer.

Reheat

Reheat in a covered skillet over medium-low heat with a splash of water or broth to keep the fish moist.

Leftover cod can be stored in an airtight container in the refrigerator for up to 2 days. The spinach will also keep, but the crust will soften. Reheat gently in a skillet over low heat to avoid drying out the fish.

The Parmesan coating can be prepared up to a day ahead and stored in the refrigerator. The lemon wheels and garlic can also be sliced and minced in advance. However, the cooking should be done just before serving for the best texture and flavor.

Serving ideas

Serve the cod immediately, with the spinach and lemon wheels arranged alongside. Spoon the remaining butter over the top.

A side of crusty bread or rice is perfect for soaking up the sauce. This dish also pairs well with roasted potatoes or a simple green salad.

For a complete meal, add a glass of crisp white wine like Sauvignon Blanc or Pinot Grigio. The bright acidity complements the lemon and butter.

If serving for a dinner party, double the recipe and use a large skillet or cook in batches to keep the crust golden.

Frequently asked questions

Recipe card

Lemon Garlic Butter Parmesan Cod with Spinach

Prep 10 minCook 15 minTotal 25 minServes 4

Ingredients

• 1 large lemon, sliced into wheels
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, minced
• 1/2 cup grated Parmigiano Reggiano cheese, plus more for serving
• 1 1/2 lb thick white cod loins
• 4 tbsp unsalted butter
• 5 oz baby spinach
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Slice the lemon into thin wheels. Mince the garlic and parsley. Grate the Parmigiano Reggiano on the fine holes of a box grater into a shallow dish. Pat the cod loins dry and season both sides with kosher salt and pepper.
2. Press each seasoned cod loin into the grated Parmesan, turning to coat all sides. The cheese forms a craggy crust that will crisp in the butter.
3. Place a large cast iron skillet over medium-high heat and add the butter. When it foams, add the garlic and lemon wheels. Cook for 30 seconds until fragrant. Gently lay the cod in the pan, presentation side down. Cook undisturbed for 3 to 4 minutes, until the crust is golden and releases easily.
4. Carefully flip each piece with a fish spatula. Cook for another 3 to 4 minutes, basting with the foaming butter, until the fish 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 gently in the buttery pan juices for 1 to 2 minutes, until just wilted but still bright green.
6. Tilt the skillet and spoon the foaming lemon garlic butter over the cod several times. The fish soaks up the bright, savory sauce.
7. Sprinkle the extra grated Parmigiano Reggiano over the fish and spinach. Lift a piece onto a plate with the spinach and lemon wheels, spooning any remaining butter over the top. Serve hot.

Contains: fish, milk

Estimated nutrition per serving

Calories

420

Protein

38 g

Carbohydrates

6 g

Fat

26 g

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