Mary Berry’s Cod And Spinach With Gremolata Recipe [GUIDE]

Mary Berry’s Cod and Spinach with Gremolata is a light, healthy, and incredibly flavorful dish that perfectly balances the mild, flaky texture of cod with the earthy richness of spinach and the zesty freshness of gremolata. Gremolata, a traditional Italian condiment, typically consists of chopped parsley, garlic, and lemon zest, and serves as the perfect contrast to the tenderness of the fish. In this recipe, the cod is paired with vibrant spinach and a fresh gremolata topping that elevates the dish with a burst of aromatic freshness. It’s an ideal option for a quick, weeknight dinner, or for impressing guests at a dinner party, all while being health-conscious and full of flavor.

The cod is pan-seared to golden perfection, with the gentle seasoning allowing the natural flavors of the fish to shine. The spinach, cooked just right, brings in a rich green base that complements the cod beautifully. The gremolata, scattered on top right before serving, infuses the entire dish with a lively citrusy bite, cutting through the richness of the fish and spinach. This dish is not just a visual treat but a testament to how simple ingredients can come together to create something extraordinary.

Mary Berry’s Cod And Spinach With Gremolata Recipe

Ingredients Needed

The ingredients list for Mary Berry’s Cod and Spinach with Gremolata is simple, yet each component plays an important role in bringing the dish to life. Below is a breakdown of what you’ll need:

For The Cod And Spinach

• Cod fillets: 4 firm, skinless cod fillets (about 150g each). The cod should be fresh, preferably sustainably sourced, with a mild and flaky texture.
• Olive oil: A couple of tablespoons for searing the fish. Choose a high-quality extra virgin olive oil for the best flavor.
• Fresh spinach: Approximately 200g of fresh spinach leaves. This provides the dish with a tender, slightly earthy base.
• Garlic: 1 or 2 cloves, finely chopped, to add a subtle depth of flavor to the spinach.
• Lemon juice: The juice of half a lemon, which will be used to season the spinach and brighten up the fish.

For The Gremolata

• Parsley: A small bunch of fresh flat-leaf parsley, finely chopped. Parsley is the backbone of gremolata, offering a herbaceous flavor.
• Lemon zest: From one lemon, freshly grated. The zest adds a sharp, citrusy note that enhances the freshness of the dish.
• Garlic: A single clove of garlic, finely minced. It adds a slight bite, contrasting with the softer flavors of the cod and spinach.
• Olive oil: Just a drizzle to bind the gremolata ingredients together and create a glossy finish.

Optional:

• Salt and pepper: To taste, for seasoning the fish and spinach.

Equipment Needed

To prepare Mary Berry’s Cod and Spinach with Gremolata, you’ll need a few essential kitchen tools:

• Non-stick frying pan: This is crucial for searing the cod without sticking. A large one (about 28cm) will allow you to comfortably fit all the fillets.
• Sharp knife: For chopping the garlic, parsley, and zesting the lemon.
• Zester or microplane: For getting fine, fragrant lemon zest, which is key to the freshness of the gremolata.
• Wooden spoon or spatula: To stir the spinach and prevent it from sticking while cooking.
• Small mixing bowl: To prepare the gremolata, where you’ll combine the parsley, garlic, lemon zest, and olive oil.
• Serving plate or platter: To present the dish beautifully before serving.

Instructions To Make Mary Berry’s Cod And Spinach With Gremolata

Now that you have your ingredients and equipment ready, here’s how to make this vibrant dish:

1. Prepare the Gremolata:

   Start by making the gremolata, as it’s best when fresh. In a small mixing bowl, combine the finely chopped parsley, grated lemon zest, and minced garlic. Drizzle in a little olive oil and stir to combine. Set this aside while you cook the fish and spinach.

2. Cook the Cod:

   Heat a tablespoon of olive oil in a non-stick frying pan over medium-high heat. Season the cod fillets with salt and pepper on both sides. Once the oil is hot, gently place the cod fillets into the pan. Let them cook undisturbed for about 3-4 minutes on one side until golden brown. Flip the fillets over and cook for another 3 minutes, or until the fish is cooked through and flakes easily when pressed with a fork. Remove the fish from the pan and keep warm.

3. Sauté the Spinach:

   In the same pan, add a little more olive oil if necessary and sauté the garlic over medium heat until fragrant (about 30 seconds). Add the spinach in batches, stirring as it wilts. Once all the spinach has been added, cook for an additional minute, allowing it to release its moisture and reduce slightly. Season with a squeeze of lemon juice and salt to taste.

4. Assemble the Dish:

   Place a generous portion of sautéed spinach on each serving plate. Top with a seared cod fillet, and then sprinkle the gremolata mixture evenly over the top of the fish. The gremolata will add a fresh, zesty contrast to the mildness of the cod.

5. Serve and Enjoy:

   Serve the cod and spinach with gremolata immediately, garnished with a few extra lemon wedges if desired. This dish is perfect alongside a light salad or roasted vegetables for a complete, satisfying meal.

Tips And Tricks

• For perfectly cooked cod: Be mindful of the cooking time; cod fillets are delicate and can become dry if overcooked. The fish is done when it flakes easily with a fork and is opaque throughout.
• Spinach: If you’re using frozen spinach, make sure to thaw and drain it well to avoid excess moisture in the dish. Fresh spinach, however, gives the best flavor and texture.
• Gremolata variations: You can customize your gremolata by adding finely grated Parmesan cheese for a nutty depth or swapping in other herbs like mint or basil for a different flavor profile.
• Pan-searing tips: When cooking the cod, make sure the oil is hot enough before placing the fish in the pan. If the oil is too cold, the fish will stick and won’t develop a nice golden crust.
• Make it a complete meal: Serve this dish with roasted new potatoes or quinoa for added texture and to make the meal more filling.

Mary Berry’s Cod and Spinach with Gremolata is a stunning example of how simple ingredients can create a dish bursting with flavor and elegance. The tender, flaky cod is paired beautifully with the earthy spinach, while the gremolata adds a punch of fresh, citrusy goodness that makes every bite a little more exciting. Not only is this dish quick to prepare, but it’s also light and health-conscious, making it ideal for any occasion. Whether you’re cooking for yourself or entertaining guests, this dish is sure to impress with its bright, vibrant flavors and easy preparation. Give it a try next time you want a meal that feels special but is still simple enough to whip up on a weeknight!

Easy Recipe Variations For Mary Berry’s Cod And Spinach With Gremolata

Mary Berry’s Cod and Spinach with Gremolata is already a vibrant, fresh dish that brings together tender cod fillets, earthy spinach, and the zesty brightness of gremolata. However, this versatile dish can be easily adapted to suit different tastes, dietary preferences, or available ingredients. Here are some simple and delicious variations to elevate or tweak the dish for different occasions:

1. Swap the Cod for Another Fish:

   Cod is a mild-flavored fish that works wonderfully in this recipe, but it can be easily swapped out for other types of fish. Haddock, pollock, or sole would all work well in terms of texture and flavor. For those seeking a richer, fattier fish, salmon could be a great alternative, offering a deeper flavor and added omega-3s. If you’re feeling adventurous, trout or halibut could bring a unique twist.

2. Add More Greens:

   While the spinach gives the dish its fresh, leafy base, consider mixing in other greens to add variety and texture. Kale, chard, or even baby arugula would complement the cod’s mildness while introducing a different flavor profile. If you want a more substantial vegetable, try adding asparagus or broccoli as a side or integrated into the dish.

3. Make It a Low-Carb Delight:

   For a lighter, low-carb variation, skip any starchy sides like potatoes or rice. Instead, serve the cod and spinach over a bed of spiralized zucchini or a cauliflower mash. These options retain the freshness of the dish while reducing the carb count, making it ideal for those on keto or low-carb diets.

4. Introduce a Different Herb Blend:

   The gremolata, traditionally made with lemon zest, garlic, and parsley, can easily be adjusted for a different herbaceous flavor. Try using basil or oregano instead of parsley for an Italian twist, or mint for a more refreshing and aromatic touch. Adding finely chopped chives or tarragon can also give the gremolata a slightly more delicate flavor.

5. Try a Different Citrus:

   Gremolata typically calls for lemon zest, but other citrus fruits can be used to switch up the zing. Orange zest can add a sweet yet tangy contrast, or grapefruit zest for something more bitter and complex. Even lime zest would give the dish a tropical feel, making it feel lighter and more refreshing for summer.

6. Incorporate Nuts or Seeds:

   If you’re looking for a little crunch or extra flavor in the gremolata, try incorporating chopped toasted almonds, pine nuts, or sunflower seeds. These will provide both texture and richness, and they pair beautifully with the softness of the cod and the earthiness of spinach.

7. Vegetarian Version:

   For a vegetarian take on Mary Berry’s recipe, replace the cod with hearty, protein-rich tofu or tempeh. These plant-based proteins can easily absorb the flavors of the gremolata and complement the spinach in the dish. You could also try adding roasted chickpeas for a crispy element.

By making these small adjustments, you can tailor the dish to different preferences while maintaining the core balance of flavors that make Mary Berry’s Cod and Spinach with Gremolata so irresistible.

Storing Leftovers

One of the greatest appeals of Mary Berry’s Cod and Spinach with Gremolata is how easily it can be transformed into leftovers. Whether you’re meal prepping for the week or simply have a little bit left over, knowing how to store and reheat this dish will help maintain its flavors and textures.

1. Storing the Cod:

   Cod, like many delicate fish, is best stored in the refrigerator for no longer than 1-2 days. After that, the freshness and texture begin to deteriorate. To store it properly, place the fish in an airtight container, making sure it’s tightly sealed to prevent it from absorbing any other smells in the fridge. If you have extra gremolata, you can store it separately to keep the fresh zestiness intact.

2. Storing Spinach:

   Cooked spinach doesn’t hold up as well as raw spinach. However, you can still store leftover spinach in the same airtight container as the cod. Just be aware that the spinach might lose some of its vibrant green color after being refrigerated. If you want to refresh the spinach, lightly sauté it again in a pan with a bit of olive oil or butter.

3. Freezing:

   While fresh cod is best when eaten within a day or two, if you want to store leftovers for a longer period, you can freeze the dish. However, freezing fish dishes does alter the texture a bit. To freeze, ensure that the cod is tightly wrapped in plastic wrap or placed in a freezer-safe bag to prevent freezer burn. The spinach can be frozen as well but will lose some of its moisture and may become a bit mushy upon thawing. It’s best to freeze both components separately if possible.

4. Reheating:

   When you’re ready to enjoy your leftovers, there are a few methods for reheating:

   • Oven: Preheat your oven to 350°F (175°C) and place the cod and spinach on a baking sheet. Cover it with foil to retain moisture and reheat for about 10-12 minutes.
   • Stovetop: You can gently reheat the cod and spinach in a skillet on medium-low heat. A splash of broth or water will help prevent the dish from drying out, while gently warming the fish and greens.
   • Microwave: This is the quickest method but may result in uneven heating. Cover the leftovers in a microwave-safe dish, heat on medium for 1-2 minutes, then check if they’re warm throughout.

It’s important to note that gremolata should not be reheated-it’s best to serve it fresh on top of the dish just before serving. You can store leftover gremolata in the fridge for up to a day, though the lemon zest may lose some of its freshness.

What To Eat With Mary Berry’s Cod And Spinach With Gremolata?

Mary Berry’s Cod and Spinach with Gremolata is a flavorful and wholesome dish that can be complemented by a variety of sides to create a balanced, satisfying meal. Whether you prefer something light and healthy or something a little more indulgent, there are endless possibilities for what to serve alongside it.

1. Roasted Potatoes:

   Crispy roasted potatoes are always a crowd-pleaser and pair beautifully with the soft texture of the cod. Toss baby potatoes with olive oil, rosemary, and garlic, and roast them until golden and crispy on the outside. Their starchy richness will provide a perfect contrast to the lightness of the fish and spinach.

2. Rice or Quinoa:

   A fluffy jasmine rice or a nutty quinoa can serve as a simple, healthy base for the cod and spinach. Both grains absorb the juices from the fish and gremolata, making every bite more flavorful. For a bit of extra flair, try a lemon-herb rice or a wild rice blend for added texture and complexity.

3. Grilled Vegetables:

   If you’re looking for something more substantial, consider pairing the cod with grilled vegetables like zucchini, bell peppers, and eggplant. These vegetables bring a smoky, slightly charred flavor that will complement the freshness of the cod and the brightness of the gremolata.

4. Garlic Bread or Crusty Loaf:

   For those who love a little extra indulgence, serving a side of garlic bread or a thick slice of crusty baguette is a delicious option. The bread can be used to mop up any juices from the cod and spinach, and the garlic-infused butter adds an extra layer of flavor.

5. A Fresh Salad:

   If you want to keep the meal light, a fresh salad is an ideal side. Opt for a citrus salad with segments of orange or grapefruit to echo the brightness of the gremolata. Alternatively, a simple mixed green salad with a balsamic vinaigrette will provide a refreshing contrast to the cooked fish and spinach.

6. Steamed Asparagus:

   If you’re after something both elegant and nutritious, steamed asparagus is a perfect accompaniment. The crisp-tender spears pair beautifully with cod and spinach, adding a sophisticated touch to the meal.

7. Creamy Polenta:

   For a heartier side, creamy polenta is a great option. Its creamy, buttery texture complements the fish and greens, and the mild flavor lets the cod and gremolata shine. You can also sprinkle a bit of Parmesan on top for extra richness.

Conclusion

Mary Berry’s Cod and Spinach with Gremolata is a perfect example of how simple ingredients can be transformed into a stunning and flavorful dish. With its light, flaky fish, vibrant spinach, and the aromatic zest of gremolata, this dish can be adapted in countless ways to suit your preferences. Whether you’re looking to adjust the flavor profile, accommodate dietary restrictions, or simply use what you have on hand, the variations are endless.

Storing leftovers is a breeze with proper techniques, and the dish pairs beautifully with a wide range of sides, from hearty potatoes to fresh salads. It’s a meal that not only impresses on the plate but also offers flexibility, making it a great go-to recipe for both casual dinners and special occasions. With its bright flavors and healthy ingredients, this is a dish you’ll want to return to again and again.

FAQs

What Ingredients Are Needed For Mary Berry’s Cod And Spinach With Gremolata Recipe?

To make Mary Berry’s cod and spinach with gremolata, you’ll need the following ingredients: 4 cod fillets, 300g fresh spinach, 1 tablespoon olive oil, 1 garlic clove (minced), zest and juice of 1 lemon, 2 tablespoons chopped parsley, 1 tablespoon chopped fresh mint, 1 tablespoon capers, and 50g breadcrumbs. For the gremolata topping, you’ll need the zest of one lemon, parsley, garlic, and some olive oil to mix everything together.

How Do I Prepare The Gremolata For This Recipe?

To prepare the gremolata, simply combine the zest of one lemon, chopped parsley, and a minced garlic clove in a bowl. Stir these ingredients together, adding a little olive oil to help bind them. This fresh, zesty mixture is then scattered on top of the cod fillets before serving, adding a burst of flavor to the dish.

Can I Make Substitutions In Mary Berry’s Cod And Spinach With Gremolata Recipe?

Yes, there are a few substitutions you can make in Mary Berry’s cod and spinach with gremolata recipe. If you’re unable to find cod fillets, you can use other firm white fish like haddock or pollock. If you want to make the dish gluten-free, you can substitute regular breadcrumbs with gluten-free breadcrumbs. For the gremolata, you can experiment with different herbs, such as basil or cilantro, instead of parsley, though it will change the overall flavor profile of the dish.