Description
Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes is a delicious low-carb, gluten-free Italian-inspired main course featuring tender seared cod fillets enveloped in a rich and flavorful creamy sauce made with sun-dried tomatoes, cherry tomatoes, fresh spinach, heavy cream, and Parmesan cheese. This easy stovetop recipe combines savory and tangy flavors perfect for a satisfying keto-friendly dinner.
Ingredients
Scale
Fish
- 4 cod fillets (about 5–6 oz each)
- Salt and pepper to taste
- 2 tablespoons olive oil
Sauce
- 3 garlic cloves, minced
- 1/4 cup sun-dried tomatoes, drained and chopped
- 1/2 cup cherry tomatoes, halved
- 3 cups fresh baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried Italian seasoning
- 1 tablespoon lemon juice
Garnish
- Chopped fresh parsley (optional)
Instructions
- Prepare and season the cod: Pat the cod fillets dry with paper towels to remove excess moisture, then season both sides generously with salt and pepper to enhance the natural flavor of the fish.
- Sear the cod: Heat the olive oil in a large skillet over medium heat. Once hot, add the cod fillets and cook for 3 to 4 minutes per side until golden brown and just cooked through. Carefully transfer the cooked cod to a plate and set aside.
- Sauté garlic and tomatoes: In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Then, add the sun-dried tomatoes and cherry tomatoes. Cook for 2 to 3 minutes, stirring occasionally, until the tomatoes soften and release their flavors.
- Add spinach: Stir in the fresh baby spinach and cook until wilted, which should take about 2 minutes, ensuring the greens are tender yet still vibrant.
- Create the creamy sauce: Reduce the heat to low and pour in the heavy cream. Stir in the grated Parmesan cheese and dried Italian seasoning. Allow the sauce to simmer gently for 3 to 5 minutes, stirring occasionally until it thickens slightly and becomes rich and creamy.
- Finish the sauce: Stir in the lemon juice to add a fresh tangy brightness that balances the richness of the cream and cheese. Mix well.
- Combine cod and sauce: Return the seared cod fillets to the skillet, spooning the sauce over the fish. Let everything warm through together for 2 to 3 minutes to meld the flavors.
- Garnish and serve: Optionally, sprinkle chopped fresh parsley on top for a fresh herbaceous touch. Serve the creamy keto Tuscan cod warm immediately for best taste.
Notes
- You can substitute cod with halibut or another firm white fish if preferred.
- For extra richness and creaminess in the sauce, stir in a tablespoon of cream cheese along with the heavy cream and Parmesan.
- Ensure not to overcook the cod to keep it moist and tender.
- Leftover dish can be refrigerated in an airtight container for up to 2 days.
