Ingredients

• For the cod
• 2 cod fillets about 170–200g each
• Salt and freshly ground black pepper, to taste
• 1 tbsp olive oil
• 1 tbsp butter
• For the garlic cream sauce
• 1 tbsp butter
• 2 garlic cloves, finely minced
• 1/2 cup heavy cream
• 1 tsp Dijon mustard optional
• 1 tbsp chopped fresh chives or parsley
• Salt and pepper, to taste
• For the spinach
• 3 cups fresh baby spinach
• 1 tbsp olive oil
• 1 clove garlic, minced
• Pinch of salt

Directions

• Pat the cod dry with paper towels. Season both sides with salt and black pepper.
• Heat olive oil and butter in a skillet over medium-high heat.
• Sear the cod for about 3–4 minutes per side, or until golden-brown and cooked through. Remove and set aside.
• In the same skillet, melt 1 tbsp butter. Add minced garlic and cook for 30 seconds.
• Stir in cream and Dijon mustard (if using), and simmer for 2–3 minutes until slightly thickened.
• Season with salt, pepper, and stir in fresh herbs.
• In a separate pan, heat olive oil and garlic over medium heat. Add spinach and cook, stirring until wilted. Season with a pinch of salt.
• Place a bed of sautéed spinach on each plate. Top with a seared cod fillet and spoon over the garlic cream sauce.

Notes

• 8-14-25
• I used
• Sierra Nevada Porter Mustard

Photos