𝐂𝐫𝐞𝐚𝐦𝐲 𝐊𝐞𝐭𝐨 𝐓𝐮𝐬𝐜𝐚𝐧 𝐂𝐨𝐝 𝐰𝐢𝐭𝐡 𝐒𝐩𝐢𝐧𝐚𝐜𝐡 𝐚𝐧𝐝 𝐒𝐮𝐧-𝐃𝐫𝐢𝐞𝐝 𝐓𝐨𝐦𝐚𝐭𝐨𝐞𝐬❤️❤️
Ingredients
4 cod fillets (about 6 ounces each)
Salt and pepper to taste
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional)
1 cup sun-dried tomatoes, chopped (oil-packed and drained)
4 cups fresh spinach
Fresh basil leaves, for garnish
Instructions
Season the Cod:
Pat the cod fillets dry with paper towels.
Season both sides with salt and pepper.
Cook the Cod:
Heat the olive oil in a large skillet over medium-high heat.
Add the cod fillets and cook for 3-4 minutes on each side, until golden brown and cooked through.
Remove the cod from the skillet and set aside.
Prepare the Creamy Sauce:
In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine.
Bring the mixture to a simmer, then add the Parmesan cheese, Italian seasoning, and red pepper flakes (if using).
Stir until the cheese is melted and the sauce is smooth.
Add the Vegetables:
Stir in the sun-dried tomatoes and spinach.
Cook for 2-3 minutes, until the spinach is wilted and the tomatoes are heated through.
Combine and Serve:
Return the cod fillets to the skillet, nestling them into the creamy sauce.
Spoon some of the sauce and vegetables over the top of the cod.
Cook for an additional 2-3 minutes to heat everything through.
Garnish with fresh basil leaves before serving.
Serving Suggestions
This creamy keto Tuscan cod pairs wonderfully with cauliflower rice or a simple green salad for a complete, low-carb meal.