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Fresh Cod, Prawns and Spinach | Food with A View |

Fresh Cod

We discovered Fresh Cod, Prawns, and Spinach in a little restaurant called Tamarisk Restaurant & Terrace in Hamilton, Bermuda during a recent Transatlantic Cruise. Bermuda is a British island territory in the North Atlantic Ocean. This was definitely a food with a view experience as we sat overlooking the beach on this breathtaking tropical island in the sun.

The only thing that would make our experience more memorable was to see Ursula Andress rising majestically out of the waves as Honey Ryder in Ian Flemings Dr. No!

I hope you enjoy our take on Fresh Cod, Shrimps, Spinach and Portobello Mushrooms. I find it very easy to make, it uses one pan and takes about 20 minutes to prepare and serve.

Fresh Cod, Shrimps, Spinach and Portobello Mushrooms

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By Marc Spendlove-Kruger Serves: 4
Prep Time: 12 minutes Cooking Time: 10 minutes

I hope you enjoy our take on Fresh Cod, Shrimps, Spinach and Portobello Mushrooms. I find it very easy to make, it uses one pan and takes about 20 minutes to prepare and serve.


  • 1 Large Splash Olive oil we prefer Huille de Vee
  • 6 Whole Fresh Portobello mushrooms, without the legs and the dark part at the bottom of the mushrooms, cut into large cubes
  • 1 Large Thick piece of Cod with the Skin on Must be fresh
  • 1 Pinch Coarse salt and coarsely ground black pepper To your taste
  • 25 g Butter
  • 36 Medium to large Shrimps, fresh or frozen, peeled
  • 1 Garlic clove, crushed
  • 1/4 Cup White Wine (Sauvignon Blanc works well)
  • 2 Good Hand fulls Spinach Leaves washed and dried
  • 50 g Pecorino Cheese, grated
  • 1 Whole Lemon, Zested, and Squeezed



Heat a cast iron or a good non-stick pan until very hot and add a little olive oil.


Add the mushrooms and sauté until they are browned and soft.


Remove from the pan and set aside.


Add some oil to the pan. Season the cod with salt and pepper and add to the pan skin side down. Fry until it is seared and just cooked through and remove but keep warm as the next bit only takes a few moments.


Return the mushrooms to the pan, season again and lower the heat add the butter and 2 tablespoons oil. Add the shrimps and fry until they are pink-orange colored. Season with salt, add the garlic, wine, and the spinach leaves and stir until the spinach leaves lose their volume. Sprinkle the cheese on top and remove from the heat.


To serve: Divide the shrimps and the spinach among 4 serving plates, pop the cod on top, skin side up and serve.


This is really easy and you can get away with just using one pan which saves the heartache over who is going to do the washing up!


We like to serve this with a potato puree made from potatoes that are first cooked whole in water, then dried in the oven, peeled while hot and mashed with butter, cream, and milk. We add a teaspoon of reduced balsamic vinegar on top of the puree. Yummy

Wine Matching

We were recommended a Dominic Hentall Chablis Premier Cru Fourneaux 2012 to accompany our Fresh Cod. The recommendation was spot on!  The appellation is one of the warmest in Chablis, sunny and dry conditions with a light breeze and cool nights… all of the elements required for perfect ripening of the grapes. The result is an elegant, richer style of Chablis, well-balanced with a touch of oak, and a lovely minerality and length. Available from Naked Wines

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