Lemon-Cod Foil Packets with Spinach, Pine Nuts & Crispy Capers

Method

1. Preheat oven to 200°C (400°F). Lay two large sheets of parchment paper or heavy-duty foil on a baking tray, large enough to fold into packets.

2. Toast pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until golden and fragrant. Watch carefully—they transition from golden to burnt quickly. Transfer to a small bowl and set aside.

3. Divide spinach evenly between the two parchment sheets, spreading leaves in a single layer to create a bed for the fish.

4. Place cod fillets on top of the spinach bed. Season each fillet with salt, pepper, and half the minced garlic. Drizzle 1 tbsp olive oil over each portion.

5. Scatter sliced shallots and remaining garlic over the fish. Add capers and thyme leaves, distributing evenly.

6. Zest both lemons directly over each fillet, then cut lemons in half and squeeze the juice over everything—about 2 tbsp per packet. You want bright acidity to balance the rich pine nuts.

7. Sprinkle the toasted pine nuts around the fish, pressing some into the spinach.

8. Fold the parchment paper over the fish, then fold and crimp the edges tightly to create sealed packets, leaving room for steam to circulate. The packets should look like sealed envelopes.

9. Bake for 15-18 minutes until fish flakes easily with a fork and internal temperature reaches 63°C (145°F). The spinach should be wilted and tender.

10. Let packets rest for 2 minutes before opening carefully—hot steam will escape. Serve immediately with crusty bread or a light side salad if desired.