Crisp Baked Lemon Cod

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2 cups toasted-rice cereal, such as Rice Chex, crushed

1/4 cup extra-virgin olive oil

1/4 cup chopped fresh flat-leaf parsley

2 teaspoons finely grated lemon zest (from 2 lemons)

3/4 teaspoon coarse salt

4 cod fillets (4 ounces each), skinned

3 ounces baby spinach (4 cups)

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