Ingredients
- 4 cod fillets (6 ounces/170g each)
- 1 tablespoon olive oil (15ml)
- ½ teaspoon salt (2g)
- ¼ teaspoon black pepper (1g)
- 3 garlic cloves, minced (9g)
- 1 cup heavy cream (240ml)
- ½ cup chicken broth (120ml)
- ½ cup grated Parmesan cheese (50g)
- ½ cup sun-dried tomatoes, chopped (55g)
- 3 cups baby spinach (90g)
- ½ teaspoon Italian seasoning (2g)
Instructions
-
Sear the Cod:
Heat olive oil in a large skillet over medium-high heat. Season the cod fillets with salt and pepper. Add them to the skillet and sear for about 4 minutes per side, or until golden and flaky. Remove from the skillet and set aside. -
Prepare the Sauce:
In the same skillet, sauté minced garlic for 1 minute, until fragrant. Add the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer. -
Add Flavorful Ingredients:
Stir in the grated Parmesan cheese until melted and smooth. Add the sun-dried tomatoes and Italian seasoning, simmering for 3-4 minutes to let the sauce thicken slightly. -
Incorporate the Spinach:
Add the baby spinach to the skillet and cook for 2 minutes, stirring gently, until the spinach wilts. -
Return the Cod to the Sauce:
Nestle the seared cod fillets back into the skillet. Spoon the sauce over the fish and simmer for 3-4 minutes, ensuring the fish is warmed through and fully cooked. -
Serve:
Adjust seasoning with salt and pepper to taste. Serve the cod and creamy sauce over a bed of zucchini noodles, cauliflower rice, or enjoy on its own for a delicious low-carb dinner.
Notes:
- If using frozen cod, ensure it is fully thawed before cooking.
- Adjust cooking time for thicker or thinner cod fillets.
- To make this dairy-free, substitute coconut cream for heavy cream and nutritional yeast for Parmesan.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.
