Crispy Lemon Herb Fish with Wilted Spinach

This light yet satisfying dish features a herb-crusted cod fillet complemented by a bed of wilted spinach, all enhanced with a zesty lemon touch.

⏱️ Cooking Time: 15 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat a non-stick skillet over medium heat and add the olive oil, ensuring an even coat across the pan. While the oil heats, pat the cod fillet dry with a paper towel to promote crispiness when cooked. Season it on both sides with a pinch of salt and the dried thyme, pressing gently to adhere the herbs.
2. 2.
   Place the fillet in the skillet, skin side down if applicable. Cook for about 3-4 minutes until the base is golden brown and releases easily from the pan. Adjust the heat slightly if the herbs begin to burn. Flip the fish carefully and squeeze half of the lemon juice over it. Cook for an additional 3-4 minutes on the other side until the fish flakes easily with a fork.
3. 3.
   Remove the fish from the skillet and keep it warm on a covered plate. Quickly add the fresh spinach to the same pan, stirring with the remaining lemon juice and any flavorful bits. Cook for 1-2 minutes, just until the spinach wilts and turns a vibrant green.
4. 4.
   Serve the cod over the wilted spinach, drizzling any juices from the pan on top for added flavor. Enjoy immediately for best texture and flavor.