Lemon Herb Cod with Spinach Alfredo Pasta
Citrus-Infused Cod Fillet over Creamy Spinach Alfredo Pasta
Ingredients:
4 cod fillets (about 6 oz each)
2 lemons (1 for juice and zest, 1 sliced for garnish)
3 tablespoons olive oil, divided
4 cloves garlic, minced, divided
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary, chopped
2 tablespoons fresh parsley, chopped, plus more for garnish
Salt and pepper to taste
12 oz fettuccine pasta
2 tablespoons butter
2 cups heavy cream
1 cup freshly grated Parmesan cheese
4 cups fresh spinach, roughly chopped
1/4 teaspoon ground nutmeg
1/4 cup reserved pasta water
Directions:
Pat cod fillets dry with paper towels and place in a shallow dish.
In a small bowl, combine 2 tablespoons olive oil, half the minced garlic, lemon zest, thyme, rosemary, and 1 tablespoon parsley. Pour this marinade over the cod, cover, and refrigerate for 30 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
While the pasta cooks, prepare the sauce. In a large skillet, heat butter and remaining 1 tablespoon olive oil over medium heat.
Add the remaining garlic and sauté for 30 seconds until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until it begins to thicken.
Reduce heat to low and gradually whisk in the Parmesan cheese until melted and smooth.
Add the chopped spinach to the sauce and stir until wilted, about 2 minutes.
Season with nutmeg, salt, and pepper. If the sauce is too thick, add a splash of the reserved pasta water.
Preheat oven to 400°F (200°C).
Remove cod from marinade and place on a lined baking sheet. Season with salt and pepper.
Bake cod for 10-12 minutes or until it flakes easily with a fork.
Toss the drained pasta with the spinach Alfredo sauce. If needed, add more reserved pasta water to achieve desired consistency.
Squeeze fresh lemon juice over the baked cod.
Serve the cod over a bed of the spinach Alfredo pasta, garnished with fresh parsley and lemon slices.
Prep Time: 40 minutes | Cooking Time: 20 minutes | Total Time: 1 hour
Kcal: 680 kcal | Servings: 4 servings