Mediterranean Escape: Week #2
Baked White Fish & Greens
Tender cod with sautéed spinach and roasted zucchini
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Adjusted to 3.4 servings (1 child = 70% of an adult portion).
Ingredients
- 510 g cod fillets
- 1.7 zucchini, sliced
- 170 g fresh spinach
- 2.55 garlic cloves
- 1.7 tbsp olive oil
- 0.85 lemon
- Salt, pepper, and dried oregano
Instructions
- 1
Preheat oven to 190°C. Toss zucchini with oil, salt, and oregano on a baking tray.
- 2
Roast zucchini 15 minutes. Add cod fillets to tray, season, and roast 15 more minutes.
- 3
Meanwhile, sauté garlic in oil, add spinach and stir until wilted.
- 4
Serve fish over greens with roasted zucchini and lemon wedges.