1. Prepare the Cod
- Season the Cod:
- Pat the cod fillets dry with paper towels to remove excess moisture. This will help them brown nicely.
- Season both sides of the fillets with salt, pepper, garlic powder, onion powder, and paprika (if using).
- Cook the Cod:
- In a large skillet, heat the olive oil over medium-high heat.
- Add the cod fillets to the skillet and cook for 3-4 minutes on each side, or until the fish is golden brown and flakes easily with a fork.
- Remove the cod from the skillet and set aside on a plate. Keep it warm by covering it with foil.
2. Make the Creamy Tuscan Sauce
- Sauté the Aromatics:
- In the same skillet, reduce the heat to medium and add the butter.
- Once the butter is melted, add the minced garlic and chopped onion. Sauté for about 2-3 minutes, until the onion becomes translucent and fragrant.
- Create the Creamy Base:
- Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits (these add flavor to the sauce).
- Stir in the heavy cream and bring the mixture to a gentle simmer.
- Add the Flavorings:
- Stir in the grated Parmesan cheese until it melts into the sauce, creating a smooth and creamy texture.
- Add the chopped sun-dried tomatoes and Italian seasoning. Simmer for another 2-3 minutes, allowing the flavors to meld together.
- Incorporate the Spinach:
- Add the fresh spinach leaves to the skillet, stirring until they wilt down into the sauce.
- Taste the sauce and season with additional salt and pepper if needed.
3. Combine and Serve
- Return the Cod:
- Gently place the cooked cod fillets back into the skillet, spooning the creamy Tuscan sauce over the top.
- Simmer for an additional 2-3 minutes to allow the cod to reheat and absorb the flavors of the sauce.
- Garnish and Serve:
- Garnish the dish with freshly chopped basil or parsley for a pop of color and freshness.
- Serve the creamy Tuscan cod hot, spooning extra sauce over each fillet.
Tips for Success
- Cod Selection: Choose thick, firm fillets of cod for this recipe, as they hold up well to pan-searing and simmering in the sauce. If you prefer, you can substitute cod with other white fish like halibut or tilapia.
- Sun-Dried Tomatoes: If using sun-dried tomatoes packed in oil, drain them well before chopping to prevent the sauce from becoming too oily. The tomatoes add a sweet, tangy flavor that complements the creaminess of the dish.
- Spinach: Baby spinach works best in this recipe due to its tender leaves, but regular spinach can be used as well. If using regular spinach, roughly chop it before adding it to the sauce.
- Low-Carb Pairing: For a complete keto meal, serve the creamy Tuscan cod with cauliflower rice, zucchini noodles, or a simple green salad.
- Make Ahead: You can prepare the sauce in advance and store it in the refrigerator for up to 2 days. When ready to serve, simply reheat the sauce, cook the cod, and combine.
This Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes is a delightful combination of fresh, hearty, and comforting flavors. With its rich sauce and tender fish, it’s a dish that will impress your family and guests alike while keeping it low-carb and keto-friendly. Enjoy!