Lemony Lentil and Cod Skillet with Spinach
A vibrant, one-pan meal packed with folate-rich lentils, lean cod, and nutrient-dense spinach. This dish is brightened with lemon and fresh herbs, offering a complete and satisfying meal that is especially beneficial during pregnancy.

*Image is for illustration purposes and may differ from the actual recipe (AI generated).
1180 calories
$9 per serving
$40 min
2 servings
pregnancy-friendly, any cuisine
Ingredients
- 400g cod fillets, cut into 5cm chunks
- 2 tablespoons olive oil
- 1 large onion, finely chopped (approx. 150g)
- 2 cloves garlic, minced
- 200g brown or green lentils, rinsed
- 750ml vegetable broth, low sodium
- 1 teaspoon dried thyme
- 200g fresh spinach
- 1 lemon, zested and juiced
- Salt and freshly ground black pepper to taste
- A small bunch of fresh parsley, chopped
Instructions
- 1.In a large skillet with a lid, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
- 2.Add the minced garlic and dried thyme, and cook for another minute until fragrant.
- 3.Stir in the rinsed lentils and the vegetable broth. Bring to a boil, then reduce the heat to a simmer, cover, and cook for 20-25 minutes, or until the lentils are tender and have absorbed most of the liquid.
- 4.Season the cod chunks with salt and pepper. Gently nestle the fish pieces into the lentils. Place the fresh spinach on top, cover the skillet, and cook for 5-7 minutes until the cod is opaque and flakes easily and the spinach has wilted.
- 5.Remove from heat. Gently stir in the lemon zest, lemon juice, and fresh parsley. Season with additional salt and pepper if needed and serve immediately.
Nutrition Information
28g
fat
120g
carbs
45g
fiber
105g
protein
Why this recipe
This nutritious recipe is ideal for pregnancy, providing high-quality protein from cod for baby's growth, ample folate from lentils to prevent birth defects, and iron from spinach to combat anemia. It's a balanced, fiber-rich meal supporting overall maternal health.