Cod with Mushroom and Spinach Sauce is one of my favourite weeknight meals. It’s quick, easy and, although there is cream in this recipe, still pretty healthy with the spinach and mushrooms. It’s also seriously delicious. The recipe multiplies easily so whether it’s dinner à deux with chilled bubbles, a kitchen supper for four with kid friendly mocktails or a dinner party for six with a nice bottle of chilled white wine, you’ll have supper on the table in under half an hour.
A Very Versatile Recipe
I can get lovely sustainably fished cod loins locally but if sustainable cod isn’t available where you are, you can use any filleted white fish. Don’t like fish? Use roast chicken breasts instead.
I almost always serve this with frozen organic peas. If you have very hearty appetites round the table try adding crushed new potatoes or some Basmati rice as well.
As you can see from the watermark on the photograph below, I’ve been making this recipe for a very long time. It featured on the blog before, but I just had to bring my Cod with Mushroom and Spinach Sauce back front and centre because it really is so very good!
Cod with Mushroom and Spinach Sauce Recipe
After putting the fish in the oven, simply fry up the onions and mushrooms in a large frying pan, sprinkle with some flour and then stir in and cook for a couple of minutes, stirring constantly.
Stir in the stock a bit at a time allowing the sauce to thicken after each addition. Add the spinach and allow to wilt.
Gradually stir in the cream, a bit at a time, until a smooth, pourable consistency is reached. Add a bit more stock if necessary, taste for seasoning and serve the Mushroom and Spinach Sauce over the cooked cod.
Cod with Mushroom and Spinach Sauce really is that easy! I hope you enjoy this recipe as much as my family, friends and I do.
Cod with Mushrooms and Spinach Sauce Printable Recipe
- 1 teaspoon mild vegetable oil
- 2 cod loins or fillets, preferably skinless and boneless
- 1 tablespoon butter, unsalted for preference, divided
- 1 large onion, finely chopped
- 1 cup sliced white mushrooms
- 2 generous tablespoons of plain (all purpose) flour
- 2 to 3 cups fresh spinach (small, tender leaves if possible)
- ½ to ¾ cup fish or chicken stock
- ¼ cup single (light) cream or half and half
- salt and pepper to taste
- Preheat the oven to 350°F (175°C).
- Lightly oil two pieces of aluminium foil and lay each piece of fish in the middle of one of the pieces of foil.
- Seal the foil into parcels and place on a baking tray.
- Bake for 15 to 20 minutes depending on the thickness of the fish. Fish is done when it is opaque and flakes easily with a fork.
- Remove the fish from the oven and keep sealed in the foil packets.
- Meanwhile, while the fish is cooking, melt the butter over medium heat in a large frying pan.
- Add the onions and cook until they begin to soften.
- Add the mushrooms and cook until they begin to pick up a bit of colour.
- Sprinkle the flour over the onions and mushrooms and stir in.
- Cook for a minute or two, stirring constantly.
- Add half a cup of the chicken or fish stock, a bit at a time, stirring after each addition and allowing the sauce to thicken.
- Add the spinach and stir through the sauce.
- As the spinach begins to wilt, start to add the cream, a bit at a time, stirring after each addition.
- If the sauce becomes to thick, add a bit more chicken or fish stock.
- Taste the sauce for seasoning and add salt and pepper if necessary.
- Remove the fish from the foil packages, place on a plate and serve the spinach and mushroom sauce over top.
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