This grilled cod with spinach and tomatoes is a light, flavorful, and quick dish that brings together tender fish, fresh vegetables, and a touch of tangy balsamic vinegar. It’s perfect for a nutritious meal that requires minimal effort and delivers maximum taste.
Why You’ll Love This Recipe
This recipe is ideal for anyone who wants a healthy yet satisfying dish ready in minutes. The cod cooks beautifully in a foil packet, keeping it moist and infused with the fresh flavors of spinach, tomatoes, and onion. With simple ingredients and minimal cleanup, it’s a go-to choice for busy days or for adding a lighter option to your grilling repertoire. The addition of mozzarella provides a creamy finish that pairs wonderfully with the delicate fish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (4-ounce) cod fillet
Salt, to taste
Ground black pepper, to taste
A pinch of garlic powder
1/4 cup roughly chopped fresh spinach
1/4 tomato, seeded and diced
1 tablespoon chopped onion
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 slice mozzarella cheese, cut into small cubes
Directions
Preheat an outdoor grill to medium-high heat.
Place the cod fillet onto a piece of aluminum foil. Season with salt, black pepper, and a pinch of garlic powder.
Add the chopped spinach, diced tomato, and onion on top of the fish. Season lightly once more with salt and pepper.
Drizzle the olive oil and balsamic vinegar over the top, then sprinkle the mozzarella cheese cubes.
Fold the aluminum foil over the fish to create a sealed packet, crimping the edges securely.
Place the packet on the preheated grill and cook for 7 to 9 minutes, or until the cod flakes easily with a fork.
Remove from the grill, open the packet carefully, and serve immediately.
Herb twist: Add fresh basil, thyme, or parsley for extra aroma.
Spicy version: Sprinkle crushed red pepper flakes or a dash of chili powder before sealing the foil.
Vegetable boost: Add sliced zucchini, mushrooms, or bell peppers for added nutrients and flavor.
Cheese alternative: Swap mozzarella for provolone or a mild white cheddar if preferred.
Citrus touch: Add a squeeze of lemon juice before sealing the foil for brightness.
Storage/Reheating
Refrigeration: Store leftover cooked cod in an airtight container for up to 2 days.
Reheating: Warm gently in a covered skillet over low heat for 3 to 4 minutes or in the oven at 300°F (150°C) until heated through.
Freezing: This dish is best enjoyed fresh and is not recommended for freezing due to the delicate texture of cooked fish and fresh vegetables.
FAQs
Can I use another type of fish for this recipe?
Yes, you can use white fish such as haddock, tilapia, or halibut.
Can I bake this instead of grilling?
Yes. Bake at 400°F (200°C) for 10–12 minutes in the sealed foil packet.
Do I need to marinate the cod?
No, the seasonings and foil steaming process give plenty of flavor without marinating.
Can I use frozen cod?
Yes, just thaw it fully and pat it dry before seasoning.
Is the balsamic vinegar optional?
Yes. You can omit it or substitute lemon juice for acidity.
Can I cook this without aluminum foil?
You can use a grill-safe baking dish with a lid, though foil gives the best steaming effect.
Can I prepare the foil packet in advance?
Yes, assemble it up to 4 hours ahead and refrigerate until grilling.
Can I make this recipe dairy-free?
Yes, simply omit the mozzarella cheese.
What side dishes go well with this meal?
Rice, couscous, quinoa, grilled vegetables, or a fresh salad pair well.
How do I know the cod is fully cooked?
It should flake easily with a fork and appear opaque throughout.
Conclusion
This grilled cod with spinach and tomatoes is a simple, wholesome recipe that highlights fresh ingredients and effortless preparation. Whether you’re looking for a quick weeknight meal or a lighter option alongside a grilled feast, this dish delivers flavor, convenience, and nutritious goodness in every bite. Enjoy its versatility and make it your own with easy variations and additions.
This Grilled Cod with Spinach and Tomatoes is a light, healthy dish made in a foil packet with fresh vegetables, mozzarella, and a splash of balsamic vinegar. Perfect for a quick, flavorful weeknight meal.
Ingredients
1 (4-ounce) cod fillet
Salt, to taste
Ground black pepper, to taste
A pinch of garlic powder
1/4 cup roughly chopped fresh spinach
1/4 tomato, seeded and diced
1 tablespoon chopped onion
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 slice mozzarella cheese, cut into small cubes
Instructions
Preheat an outdoor grill to medium-high heat.
Place the cod fillet onto a piece of aluminum foil. Season with salt, black pepper, and garlic powder.
Top the fish with chopped spinach, diced tomato, and onion. Lightly season again with salt and pepper.
Drizzle olive oil and balsamic vinegar over the fish and vegetables, then add the mozzarella cubes.
Fold the foil over the fish to form a sealed packet, crimping the edges tightly.
Grill the foil packet for 7 to 9 minutes, or until the cod flakes easily with a fork.
Remove from grill, carefully open the foil packet, and serve immediately.
Notes
Add herbs like basil, parsley, or thyme for enhanced flavor.
Spice it up with red pepper flakes or chili powder.
Include additional veggies like zucchini or bell peppers.
Swap mozzarella with provolone or white cheddar.
Add lemon juice for a fresh citrus note.
Store leftovers in an airtight container for up to 2 days.
Reheat gently on stovetop or in the oven.
Not recommended for freezing due to texture changes.
