Baked Fish with Spinach, Tomatoes and Cheese

Prep: 10 minCook: 18 min4 servingsmediumMediterranean
Baked Fish with Spinach, Tomatoes and Cheese

Sheet-pan baked white fish layered with fresh spinach, crushed tomatoes, and melted cheese. A light, protein-rich dinner that comes together in under 30 minutes with minimal prep. The tomatoes create a light sauce while the cheese adds richness. Perfect for weeknight dinners when you need healthy, elegant food without the fuss. This no-fuss method keeps the fish moist and the spinach tender.

Ingredients

4 servings
  • 6 ounce baby spinach, rinsed
    frozen spinach0.5 cup thawed squeezed dryfrozen

    adjust liquid

    Full guide →
  • 4 white fish fillets
    cod, halibut, or tilapia1:1proteinadds fish

    similar cook time

  • black pepper, freshly ground
  • 14 ½ ounce crushed tomatoes, canned
    diced tomatoes1:1no drain

    more texture

    Full guide →
  • ½ cup reduced-fat cheese or soy cheese, shredded
    full-fat cheddar or mozzarella1:1dairy

    adds richness

Instructions

  1. 1

    Preheat oven to 375 degrees.

  2. 2

    Rinse spinach and spread in the bottom of a glass baking dish.

  3. 3

    Season fish fillets with black pepper and lay on top of spinach.

  4. 4

    Pour canned tomatoes over fish and sprinkle with cheese.

  5. 5

    Bake for 15-18 minutes until fish is cooked through.

Tips

Tip 1

Pat fish fillets dry before seasoning to help them cook evenly and prevent excess moisture.

Tip 2

Don't skip rinsing spinach; excess water will dilute the tomato sauce.

Good to Know

Storage

Cover and refrigerate up to 3 days. Reheat gently in 350F oven for 8-10 minutes to avoid drying fish.

Make Ahead

Assemble dish up to 4 hours ahead; cover and refrigerate. Add 2-3 minutes to bake time if cooking from cold.

Serve With

Serve immediately with crusty bread or rice to soak up tomato sauce. Pairs well with a crisp white wine.

See pairing guide →

Common Mistakes

Watch

Don't overbake to avoid dry fish; check at 15 minutes.

Watch

Don't skip patting spinach dry to prevent watery sauce.

Watch

Don't use very thick fillets without increasing bake time.

Substitutions

Dairy-Free Swaps

reduced-fat cheese
full-fat cheddar or mozzarella1:1dairy

adds richness

soy cheese
dairy-free mozzarella1:1dairy-free

melts similarly

General Alternatives

white fish fillets
cod, halibut, or tilapia1:1proteinadds fish

similar cook time

crushed tomatoes
diced tomatoes1:1no drain

more texture

Full guide →
baby spinach
frozen spinach0.5 cup thawed squeezed dryfrozen

adjust liquid

Full guide →
Find more substitutions →

FAQ

Can I use frozen fish fillets?

Yes. Thaw completely and pat very dry before using. Frozen fish releases more liquid, so excess moisture is critical to manage.

What if my fish is thicker than standard fillets?

Check doneness at 18 minutes and bake 2-3 minutes longer if needed. Fish is done when it flakes easily with a fork at thickest point.

How long can I keep leftovers?

Refrigerate in an airtight container for up to 3 days. Fish quality declines after day 2. Not recommended for freezing due to texture changes.