Baked Cod with Lemon and Thyme, Sautéed Spinach, and Brown Rice

Flaky cod bakes with lemon slices and fresh thyme while brown rice simmers on the stove. Fresh spinach wilts in garlic-kissed oil, and everything comes together in a bright, herb-scented plate that feels clean and satisfying. The fish stays tender, the rice picks up all those citrus notes, and you get a proper meal without any fuss.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
50 minutes
Total time
50 minutes

Ingredients

  • 1 cup brown rice, rinsed
  • 2½ cups water (for rice)
  • 1½ lb cod fillets, skin removed, patted dry (four 6 oz pieces)
  • 1 large lemon, thinly sliced
  • 6 sprigs fresh thyme
  • 3 tbsp olive oil, divided
  • ½ tsp black pepper, freshly ground
  • 4 cloves garlic, thinly sliced
  • 1 lb fresh spinach (about 10 cups loosely packed)
  • 1 tbsp lemon juice, freshly squeezed

Instructions

  1. Rinse 1 cup (185 g) brown rice under cold water in a fine-mesh strainer until the water runs clear.
  2. Combine the rinsed rice and 2½ cups (600 ml) water in a medium saucepan over high heat. Bring to a boil, then immediately reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 45 minutes without lifting the lid.
  3. While the rice is cooking, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  4. Pat 1½ lb (680 g) cod fillets completely dry with paper towels. Any moisture will steam the fish instead of letting it get those nice browned edges.
  5. Arrange the cod fillets on the prepared baking sheet, leaving a little space between each piece. Drizzle 1 tbsp (15 ml) olive oil over the fillets and rub it gently all over the tops and sides.
  6. Sprinkle ½ tsp freshly ground black pepper evenly over the cod.
  7. Thinly slice 1 large lemon into rounds about ⅛ inch thick, picking out any seeds as you go.
  8. Lay the lemon slices on top of each cod fillet, overlapping them slightly, then tuck 6 sprigs fresh thyme around and on top of the fish.
  9. Slide the baking sheet into the oven and bake for 12 to 15 minutes, until the fish flakes easily with a fork and the edges are just turning golden. Thicker fillets may need the full 15 minutes.
  10. While the fish bakes, thinly slice 4 cloves garlic.
  11. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium heat until it shimmers.
  12. Add the sliced garlic and cook, stirring constantly, for 1 minute, just until fragrant and pale gold. Don't let it brown or it'll turn bitter.
  13. Add 1 lb (450 g) fresh spinach to the skillet in big handfuls, tossing with tongs as each batch wilts down to make room for more. It'll shrink dramatically in 2 to 3 minutes.
  14. Once all the spinach is wilted, drizzle 1 tbsp (15 ml) freshly squeezed lemon juice over it, toss once more, and remove the skillet from the heat.
  15. When the rice timer goes off, remove the saucepan from the heat and let it sit, still covered, for 5 minutes. This lets the grains firm up and makes them fluffy instead of mushy.
  16. Fluff the rice with a fork, then divide it among four plates. Nestle a cod fillet on each mound of rice, piling the sautéed spinach alongside.