Low-Carb Creamy Tuscan Cod with Spinach and Sun-Dried Tomatoes

Ingredients

For the Cod:

• 4 cod fillets (about 6 oz each)

• Salt and freshly ground black pepper, to taste

• ½ tsp garlic powder

• ½ tsp paprika

• 2 tbsp olive oil

• 1 tbsp butter

For the Creamy Tuscan Sauce:

• 1 tbsp butter

• 3 garlic cloves, minced

• ½ cup sun-dried tomatoes (packed in oil, drained and chopped)

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• ½ tsp Italian seasoning

• ¼ tsp crushed red pepper flakes (optional, for heat)

• 2 cups fresh baby spinach

• 1 tbsp chopped fresh basil (optional)

• Salt and pepper, to taste

Instructions

1. Prepare and Sear the Cod

1. Pat the cod fillets dry and season both sides with salt, pepper, garlic powder, and paprika.

2. Heat olive oil and butter in a large skillet over medium-high heat.

3. Sear cod for 3–4 minutes per side, or until golden and flaky (internal temperature should reach 145°F / 63°C).

4. Remove cod from the skillet and set aside on a plate.

2. Make the Creamy Tuscan Sauce

1. In the same skillet, melt 1 tbsp butter and sauté garlic for 30 seconds until fragrant.

2. Add sun-dried tomatoes and cook for 1 minute to release their flavor.

3. Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes.

4. Simmer gently for 3–4 minutes, stirring occasionally, until the sauce thickens slightly.

5. Add spinach and cook until wilted, then season with salt, pepper, and fresh basil if using.

3. Combine and Serve

1. Return the seared cod to the skillet and spoon the creamy Tuscan sauce over the top.

2. Simmer on low for 2–3 minutes, allowing the flavors to meld.

3. Garnish with extra Parmesan and chopped herbs.