Ingredients
- 4 cod fillets (150–180 g each)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated parmesan cheese
- 1 cup fresh spinach, roughly chopped
- 1/3 cup sun-dried tomatoes, drained and chopped
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Pat cod fillets dry and season with salt, pepper, and paprika.
- Heat olive oil in a skillet over medium heat and cook cod for 3–4 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté garlic for about 30 seconds.
- Add chicken broth and simmer for 2–3 minutes.
- Stir in heavy cream and simmer for 3–5 minutes until slightly thickened.
- Add parmesan cheese and stir until melted and smooth.
- Mix in sun-dried tomatoes and Italian seasoning.
- Add spinach and cook until wilted.
- Return cod to the skillet and spoon sauce over the fish.
- Simmer for 2–3 minutes, then serve hot.
Notes
- Use oil-packed sun-dried tomatoes for best flavor.
- Do not overcook cod to keep it tender.
- Add mushrooms or asparagus for extra vegetables.
- A squeeze of lemon juice can brighten the dish.
- For a thicker sauce, simmer longer or add more parmesan.
- Store leftovers in the refrigerator for up to 2 days.
- Reheat gently on low heat to avoid curdling.
- Add broth or cream when reheating if sauce thickens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 480
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
