Moroccan Roasted Cod with Lemon-Olive-Parsley Crust and Lemon Spinach

Extra Virgin
  • 2 Tbs. mayonnaise
  • 1 tsp. Dijon mustard
  • 1 cup fresh breadcrumbs (such as English muffins)
  • 3 Tbs. finely chopped pitted olives (a combination of black Kalamatas and green Manzanillas is nice)
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 3 Tbs. plus 1 to 2 tsp. Filippo Berio Extra Virgin Olive Oil
  • 2½ tsp. freshly grated lemon zest, plus 4 thin lemon slices (use zested lemons); lemon wedges or garnish (optional)
  • Ground cumin
  • Kosher salt
  • 1¼ lb. cod (or other firm white fish), cut into 4 pieces
  • Freshly ground black pepper
  • 6 to 8 cups baby spinach leaves
    • This easy and satisfying fish dish features a crunchy topping that does three things:
      It has great flavor in the classic Moroccan combination of lemon, olives, and herbs; it provides a crunchy textural contrast to the soft fish; and it keeps the fish moist by sealing in steam. A super easy and flavorful finish of lemon-infused oil and a bed of spinach make this a weeknight main dish elegant enough for a party, too.

    • Heat the oven to 425 degrees F. Stir together the mayonnaise and mustard and set aside.
    • In a small bowl, combine the breadcrumbs, olives, parsley, 2 tsp. of the olive oil, 1 1/2 tsp. of the lemon zest, a big pinch or two of ground cumin, and a pinch of salt. Stir to combine thoroughly.
    • In a separate small bowl, combine 2 Tbs. olive oil with the remaining 1 tsp. lemon zest.
    • Rub a shallow baking dish (we suggest 9×13) with 1 tsp. of olive oil. Arrange the lemon slices in the baking dish and top each with a piece of fish. Season the fish with a little salt and pepper. Coat the top and sides of the fish with the mayo-mustard mixture. Mound and pat the breadcrumb mixture over the top and sides of the fish until well-coated.
    • Roast the fish for 20 to 22 minutes, or until the crust on the fish is deeply golden brown.
    • In a large skillet, heat 1 to 2 tsp. olive oil over medium heat. Add the baby spinach and a pinch of salt, and cook, stirring and flipping with tongs, until wilted, about 2 minutes.
      Transfer the spinach to four serving plates, drizzle with a little of the reserved lemon oil, and top with a piece of fish. Drizzle a little more lemon oil around and over each piece of fish. Serve right away with lemon wedges, if you’d like.
    Prep Time

    10 min

    Cook Time

    25 min

    Total Time

    35 min






    Dinners & Main Dishes

    Ingredient: Fish & Seafood

    Cooking Method: Roast

    World Cuisine: Middle Eastern

    Product: Extra Virgin


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