Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes
A luscious and satisfying dish featuring tender cod, aromatic garlic, rich cream, and vibrant sun-dried tomatoes, ideal for a low-carb lifestyle.
Ingredients
Main ingredients
- 4 pieces Cod Fillets These tender fillets serve as the base of the dish.
- 2 tablespoons Olive Oil Fragrant oil for searing the cod.
- 2 cloves Garlic, minced Aromatics that add depth to the dish.
- 1 cup Heavy Cream Creates a rich and creamy base.
- 1/2 cup Grated Parmesan Cheese Adds a rich and nutty flavor.
- 1/2 cup Sun-Dried Tomatoes, chopped Provides sweet and tangy contrast.
- 2 cups Fresh Spinach Nutrient-packed greens that wilt into the sauce.
- Salt and Pepper to taste Essential seasonings.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Pat dry the cod fillets with paper towels and season them generously with salt and pepper on both sides.
Cooking
- In a large oven-safe skillet, heat the olive oil over medium-high heat until shimmering.
- Carefully place the cod fillets into the skillet and sear for 2-3 minutes on each side until golden brown.
- Remove the cod fillets from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the heavy cream and simmer gently until it begins to bubble and thicken.
- Add the grated Parmesan cheese and stir until completely melted.
- Toss in the chopped sun-dried tomatoes and fresh spinach, stirring until the spinach wilts.
- Return the cod fillets to the skillet, spooning some of the sauce over them.
- Transfer the skillet to the oven and bake for 10-12 minutes until the cod flakes easily with a fork.
- Serve hot, garnished with additional Parmesan cheese and fresh parsley if desired.
Notes
For best results, ensure proper seasoning, use an oven-safe skillet, and keep an eye on the cod to avoid overcooking.