Grilled Cod with Spinach and Tomatoes
This Grilled Cod with Spinach and Tomatoes is a healthy, easy-to-make dish featuring flaky cod fillets cooked with fresh spinach, juicy tomatoes, and melted mozzarella. Seasoned with garlic, olive oil, and balsamic vinegar, this dish is packed with flavor and perfect for a quick weeknight dinner or a light weekend meal. Ready in just 20 minutes, this recipe is great for busy schedules and minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 serving
- Category: Dinner, Seafood
- Method: Grilling
- Cuisine: American, Mediterranean
- Diet: Gluten Free
Ingredients
- 1 (4-ounce) cod fillet
- Salt and ground black pepper to taste
- 1 pinch garlic powder (or to taste)
- ¼ cup roughly chopped spinach
- ¼ tomato, seeded and diced
- 1 tablespoon chopped onion
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 slice mozzarella cheese, cut into cubes
Instructions
- Preheat the Grill – Set your grill to medium-high heat.
- Prepare the Foil Packet – Place the cod fillet on a piece of aluminum foil. Season with salt, black pepper, and garlic powder. Add chopped spinach, diced tomato, and onion. Season again with salt and black pepper. Drizzle olive oil and balsamic vinegar over the top, then add the mozzarella cheese cubes. Fold the foil over the cod to create a sealed packet.
- Grill the Fish – Place the foil packet on the preheated grill and cook for 7 to 9 minutes, or until the fish flakes easily with a fork.
- Serve – Carefully open the foil packet and transfer the contents to a plate. Enjoy!
Notes
- Baking Alternative: Bake at 450°F (232°C) for 10-12 minutes instead of grilling.
- Cheese Variations: Try feta or goat cheese for a tangy twist.
- Extra Veggies: Add bell peppers, zucchini, or mushrooms for more variety.
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Warm in a 350°F (175°C) oven for 10 minutes. Avoid microwaving to prevent overcooking.
