Lemon-Cod Foil Packets with Spinach and Pine Nuts

Method

1. Step 1: Position rack in center of oven and preheat to 200°C (400°F). Cut four 30cm rectangles of heavy-duty aluminum foil or parchment paper—enough to enclose each fillet with room for steam circulation.

2. Step 2: Pat cod fillets completely dry with paper towels. Season generously on both sides with salt and pepper. The fish should feel tacky to the touch— moisture barrier ensures proper browning.

3. Step 3: Lay each foil rectangle shiny-side down. Drizzle 1 tablespoon olive oil in center. Layer 50g spinach leaves (about a handful), distributing evenly across the foil surface.

4. Step 4: Place one cod fillet on top of spinach bed. Sprinkle with ¼ of the minced garlic, ¼ of the lemon zest, and ¼ of the pine nuts. Drizzle with 1 tablespoon of lemon juice and ½ tablespoon olive oil.

5. Step 5: Bring two opposite edges of foil together above the fish. Fold edges down in narrow overlapping folds, then roll up the remaining sides to create a sealed packet—tight enough to trap steam, loose enough to allow 1cm expansion.

6. Step 6: Arrange packets on a sheet pan with space between each. Bake 18-20 minutes until internal temperature reaches 63°C (145°F) when checked through foil with instant-read thermometer. Packets will be puffed and fragrant.

7. Step 7: Transfer packets to serving plates. Cut open carefully—hot steam escapes immediately—exposing the flaky cod and wilted spinach. Garnish with remaining fresh dill and serve immediately with crusty bread or roasted potatoes if desired.