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

Prep Time: 10 min

Cook Time: 25 min

Total Time: 35 min

Servings: 4


  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 cup fresh breadcrumbs (such as English muffins)
  • 3 tbsp finely chopped pitted olives (a combination of black Kalamatas and green Manzanillas is nice)
  • 2 tbsp chopped fresh flat-leaf parsley
  • 3 tbsp 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.