Garlic Butter Cod With Spinach and Cherry Tomatoes – Simple, Fresh, and Fast

Cod is one of those proteins that makes dinner feel easy. It cooks fast, tastes mild, and pairs beautifully with bright, fresh flavors. In this recipe, buttery garlic sauce coats flaky cod while spinach wilts into silky greens and cherry tomatoes burst with sweetness.

It’s a skillet meal that looks impressive but comes together in under 30 minutes. Great for weeknights, yet elegant enough for guests.

What Makes This Recipe So Good

• Quick and approachable: Everything cooks in one pan, and most of the work is just chopping garlic and halving tomatoes.
• Fresh, balanced flavors: Rich garlic butter meets juicy tomatoes and tender spinach for a light, satisfying dinner.
• Healthy without trying: Lean protein, leafy greens, and heart-healthy fats make a wholesome meal that doesn’t feel restrictive.
• Flexible and forgiving: Swap spinach for kale, cod for haddock, or finish with lemon zest or capers.
• Weeknight-friendly: Minimal prep, fast cook time, and easy cleanup.

Ingredients

• 1.5 pounds cod fillets, cut into 4 portions (about 6 ounces each)
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4 cloves garlic, finely minced
• 1 pint cherry tomatoes, halved
• 5–6 cups fresh baby spinach (about 5 ounces)
• 1/2 cup dry white wine or low-sodium chicken broth
• 1 tablespoon fresh lemon juice, plus extra wedges for serving
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish
• Lemon zest, optional, for extra brightness

Step-by-Step Instructions

1. Prep the fish: Pat the cod dry with paper towels. Season both sides generously with salt and pepper.

   Dry fish browns better and won’t steam in the pan.

2. Warm the pan: Heat a large skillet over medium heat. Add the olive oil. When it shimmers, it’s ready for the fish.
3. Sear the cod: Add the cod fillets to the pan and cook 2–3 minutes per side, depending on thickness, until lightly golden.

   The fish won’t be fully cooked yet. Transfer to a plate and tent loosely with foil.

4. Build the garlic butter: Lower the heat slightly. Add the butter to the skillet.

   Once melted, add the minced garlic and red pepper flakes. Cook 30–45 seconds, stirring, until fragrant. Don’t let the garlic brown.

5. Deglaze and simmer: Pour in the white wine or broth.

   Scrape up any browned bits. Simmer 1–2 minutes to reduce slightly.

6. Add tomatoes: Stir in the cherry tomatoes. Cook 2–3 minutes until they soften and start to release juices.
7. Wilt the spinach: Add the spinach in batches, tossing until just wilted.

   Season with a pinch of salt and pepper. Squeeze in the lemon juice.

8. Finish the fish: Nestle the cod back into the pan with the vegetables. Spoon sauce over the top.

   Cook another 2–3 minutes, or until the cod flakes easily and reaches an internal temperature of 145°F (63°C).

9. Garnish and serve: Sprinkle with chopped parsley and a little lemon zest if you like. Serve with extra lemon wedges and any pan juices spooned over the fish.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 2 days. Fish is best eaten sooner rather than later.
• Reheat gently: Warm in a covered skillet over low heat with a splash of water or broth until heated through.

  Avoid the microwave if possible to prevent overcooking.

• Freezing: Not recommended. The texture of cooked cod and wilted spinach can turn mushy after freezing.

Health Benefits

• Lean protein: Cod is a low-fat, high-protein fish that helps with satiety and muscle maintenance.
• Vitamin-rich greens: Spinach brings iron, vitamin K, folate, and antioxidants that support heart and bone health.
• Antioxidants from tomatoes: Cherry tomatoes deliver vitamin C and lycopene, which may support immune function and reduce inflammation.
• Healthy fats: Olive oil adds monounsaturated fats, and the modest amount of butter provides flavor without overwhelming the dish.
• Low-carb friendly: Naturally low in carbohydrates while still feeling complete and satisfying.

Pitfalls to Watch Out For

• Overcooking the cod: It turns dry and tough quickly. Pull it off the heat as soon as it flakes easily.
• Burning the garlic: Bitter garlic can ruin the sauce.

  Keep the heat moderate and watch closely.

• Skipping the pat-dry step: Wet fish steams instead of sears. Drying helps achieve light browning and better texture.
• Too much liquid: Add only the amount of wine or broth listed. Excess liquid can water down flavors and over-wilt the spinach.
• Under-seasoning: Taste as you go.

  Cod is mild and needs salt, pepper, and lemon to shine.

Alternatives

• Fish swaps: Use haddock, halibut, pollock, or tilapia. Adjust cook time based on thickness.
• Greens: Sub kale or Swiss chard. Sauté a minute or two longer to soften.
• Dairy-free: Replace butter with more olive oil or a vegan butter alternative.
• Add-ons: Capers, olives, or a tablespoon of drained sun-dried tomatoes add briny depth.
• Herbs: Basil or dill work well.

  Add delicate herbs at the end to keep flavors fresh.

• Citrus twist: Try orange zest for a sweeter aroma, or finish with extra lemon zest for brightness.
• Spice level: Bump up red pepper flakes or add a pinch of smoked paprika for warmth.
• Make it a meal: Serve over orzo, couscous, mashed potatoes, or crusty bread to soak up the sauce.

FAQ

How do I know when cod is done?

Cod is ready when it flakes easily with a fork and turns opaque throughout. For accuracy, use a thermometer and aim for 145°F (63°C) in the thickest part.

Can I make this without wine?

Yes. Use low-sodium chicken broth or vegetable broth.

You’ll still get a flavorful sauce, especially with lemon and garlic.

What if my cod breaks apart?

That’s okay—cod is delicate. Use a wide spatula and avoid flipping more than once. Even if it flakes, it will still taste great.

Can I use frozen cod?

Absolutely.

Thaw completely in the fridge overnight, then pat dry very well before cooking to prevent excess moisture.

How can I make the sauce creamier?

Whisk in a splash of heavy cream or a spoonful of crème fraîche at the end. Simmer briefly until silky.

What sides go best with this dish?

Try garlic rice, lemony couscous, roasted potatoes, or a simple loaf of crusty bread. A crisp green salad also pairs nicely.

Is this recipe spicy?

Only mildly, from the optional red pepper flakes.

Skip them if you prefer a completely mild dish.

Wrapping Up

Garlic Butter Cod with Spinach and Cherry Tomatoes is all about fresh flavors and smart technique. A quick sear, a fragrant garlic-butter sauce, and tender vegetables create a dinner that feels special without fuss. Keep a bag of spinach and a pint of cherry tomatoes on hand, and this can be your go-to weeknight staple.

Serve it with lemon wedges, a sprinkle of parsley, and something to soak up the sauce—then enjoy how easy a great meal can be.