Name: Lemon-Parsley Panko Crusted Cod with Creamy Spinach & Mushroom Sauté
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (142 g) pkg baby spinach; 1.02 kg cod fillet; 1 ½ (227 g) blocks cream cheese; 0.68 kg cremini mushrooms; 177 ml heavy whipping cream; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; ½ medium red onion; black pepper; butter, unsalted; mayonnaise; panko bread crumbs; salt

Lemon-Parsley Panko Crusted Cod with Creamy Spinach & Mushroom SautéLemon-Parsley Panko Crusted Cod with Creamy Spinach & Mushroom Sauté — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 (142 g) pkg baby spinach

1.02 kg cod fillet

1 ½ (227 g) blocks cream cheese

0.68 kg cremini mushrooms

177 ml heavy whipping cream

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

½ medium red onion

black pepper

butter, unsalted

mayonnaise

panko bread crumbs

salt

Instructions

Preheat oven to 175°C (350°F).

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Preheat a large pot over medium heat.

While the pot heats up, peel and mince onion.

Once the pot is hot, add butter and swirl to coat the bottom. Zest and juice lemons into the pot; add half the onion (reserving the rest for later) and cook, stirring occasionally, until starting to soften, 3-4 minutes.

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves.

Add parsley, bread crumbs, salt, and pepper to the pot. Cook, stirring frequently, until bread crumbs begin to brown, 4-5 minutes. Remove pot from the heat.

Pat the cod dry with paper towels and place on a large baking sheet pan. Coat the top side of each fillet with mayo, then press the bread crumb mixture on top to form a crust. (Reserve pot for later use.)

Place baking sheet in the oven and bake until the fish is cooked through and flaky, 15-18 minutes.

Thinly slice mushrooms.

Wipe the pot clean with paper towels and return to medium heat.

Once the pot is hot, add more butter and swirl to coat the bottom. Add remaining onion, mushrooms, salt, and pepper to the pot; cook, stirring often, until veggies start to soften, 5-6 minutes.

Meanwhile, cut cream cheese into small pieces.

Add spinach to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful.

Add cream cheese and cream to the pot; stir until combined and warmed through, 3-4 minutes. Remove from heat.

To serve, divide baked cod and veggie sauté between bowls or plates. Enjoy!

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