Baked Cod Florentine

Baked Cod Florentine

Cod filets baked on a bed of seasoned spinach, with a flavorful crumb topping


  • 12oz (360gr) cod, cut into 4 pieces
  • 2 shallots, chopped
  • 8oz (240gr) frozen spinach, thawed, squeezed dry
  • 1/2 cup Greek olives, pitted, chopped
  • 1/3 cup Greek yogurt
  • 1/3 cup shredded cheese
  • 2 tbs butter, melted
  • 1 tsp paprika
  • 1/4 tsp celery salt
  • 3 tbs bread crumbs
  • 1/4 cup grated Parmesan
  • 1 tbs olive oil, plus a bit of dish


  • Sauté shallots in oil until tender.
  • Add spinach, yogurt, olives and cheese, stir well to combine.
  • Spoon into a lightly oiled baking dish.
  • Arrange cod on top of vegetables.
  • Combine melted butter, paprika, salt, crumbs and Parmesan.
  • Spread onto fish.
  • Bake, uncovered,  400F (200C) for 15 – 20 minutes, depending on thickness of fish, until done.  Fish is done when it starts to turn opaque and flakes with a fork.
  • Remove and and serve.


If using fresh spinach, roughly chop, add to skillet after shallots are tender. Sauté until wilted. Then add yogurt, olives and cheese.

Keywords: cod, spinach, florentine

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