Baked Cod with Spinach and Crème Fraîche

This dish features tender baked cod fillets nestled on a bed of sautéed onions and fresh spinach, all topped with a creamy layer of crème fraîche. The combination of flavors creates a delightful balance, making it both comforting and elegant. Perfect for a weeknight dinner or a special occasion, this recipe is pescatarian-friendly and can easily be adapted for gluten-free diets.

Ingredients:

• 4 cod fillets (about 6 oz each)
• 2 cups fresh spinach, washed and drained
• 1 medium onion, thinly sliced
• 1 cup crème fraîche
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Zest of 1 lemon
• 1 tablespoon fresh dill, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and spinach to the skillet, and sauté until the spinach is wilted. Season with salt, pepper, and lemon zest. Remove from heat.
4. In a baking dish, spread the sautéed onion and spinach mixture evenly across the bottom.
5. Place the cod fillets on top of the spinach mixture. Season the fillets with salt and pepper.
6. Spread the crème fraîche evenly over the cod fillets. If desired, sprinkle fresh dill on top for added flavor.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
8. Remove the foil and bake for an additional 10 minutes, or until the cod is cooked through and flakes easily with a fork.
9. Serve warm, garnished with additional lemon zest or dill if desired.