Filippo Berio Moroccan Roasted Cod with Lemon-Olive-Parsley Crust and Lemon Spinach

Name: Filippo Berio Moroccan Roasted Cod with Lemon-Olive-Parsley Crust and Lemon Spinach
Ingredients: 2 tbsp mayonnaise; 1 tsp Dijon mustard; 1 cup fresh breadcrumbs (such as English muffins); 3 tbsp finely chopped pitted olives (a combination of black Kalamatas and green Manzanillas is nice); 2 tbsp chopped fresh flat-leaf parsley; 3 tbsp plus 1 to 2 tsp Filippo Berio Extra Virgin Olive Oil; 2½ tsp. freshly grated lemon zest, plus 4 thin lemon slices(use zested lemons); lemon wedges or garnish (optional); Ground cumin; Kosher salt; 1¼ lb. cod (or other firm white fish), cut into 4 pieces; Freshly ground black pepper; 6 to 8 cups baby spinach leaves

filippoberio.com

This easy and satisfying fish dish features a crunchy topping that does three things: It has great flavor in the classic Moroccan combination of lemon, olives,

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Ingredients

2 tbsp mayonnaise
1 tsp Dijon mustard
1 cup fresh breadcrumbs (such as English muffins)
3 tbsp finely chopped pitted olives (a combination of black Kalamatas and green Manzanillas is nice)
2 tbsp chopped fresh flat-leaf parsley
3 tbsp plus 1 to 2 tsp Filippo Berio Extra Virgin Olive Oil
2½ tsp. freshly grated lemon zest, plus 4 thin lemon slices(use zested lemons); lemon wedges or garnish (optional)
Ground cumin
Kosher salt
1¼ lb. cod (or other firm white fish), cut into 4 pieces
Freshly ground black pepper
6 to 8 cups baby spinach leaves