Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes

Why You’ll Love This Recipe

This dish offers restaurant-quality flavors with minimal effort. The creamy sauce pairs beautifully with the mild cod, while sun-dried tomatoes and spinach add vibrant color and taste. It’s a nutritious, keto-compliant meal that’s both comforting and satisfying.

Ingredients

4 cod fillets (6 ounces each, about 170g each)
1 tbsp olive oil (15 ml)
½ tsp salt (2 g)
¼ tsp black pepper (1 g)
3 cloves garlic, minced (9 g)
1 cup heavy cream (240 ml)
½ cup chicken broth (120 ml)
½ cup grated Parmesan cheese (50 g)
½ cup sun-dried tomatoes, chopped (55 g)
3 cups baby spinach (90 g)
½ tsp Italian seasoning (2 g)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Season the cod fillets with salt and black pepper on both sides.
2. Heat olive oil in a large skillet over medium heat. Add the cod fillets and cook for 3-4 minutes on each side, or until golden and cooked through. Remove from skillet and set aside.
3. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
4. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
5. Stir in Parmesan cheese, sun-dried tomatoes, and Italian seasoning. Let the sauce simmer for 3-5 minutes until it thickens slightly.
6. Add the baby spinach to the skillet and cook until wilted, about 2 minutes.
7. Return the cooked cod fillets to the skillet, spooning the sauce over the top. Heat through for 1-2 minutes.
8. Serve immediately, garnished with extra Parmesan if desired.

Servings and Timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Spicy: Add crushed red pepper flakes to the sauce for a spicy kick.
• Herbaceous: Use fresh basil or parsley instead of Italian seasoning for a fresh herbal note.
• Creamier: Stir in a bit of cream cheese for an even richer sauce.
• Vegetable Swap: Substitute spinach with kale or Swiss chard for different textures.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or cream to loosen the sauce if needed.

FAQs

Can I use frozen cod?

Yes, thaw completely before cooking for best results.

Can I substitute cod with other fish?

Yes, firm white fish like halibut, haddock, or tilapia work well.

Is this recipe keto-friendly?

Yes, it is low-carb and high in healthy fats, perfect for keto diets.

Can I make this dairy-free?

Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan.

What if I don’t have sun-dried tomatoes?

Fresh tomatoes can be used but add them earlier to soften.

Can I add other vegetables?

Yes, zucchini or mushrooms make great additions.

How do I prevent the sauce from breaking?

Avoid boiling the cream; simmer gently and stir continuously.

Can I double the recipe?

Yes, just use a larger skillet or cook in batches.

How long does the sauce take to thicken?

About 3-5 minutes of gentle simmering should thicken it nicely.

Can I freeze leftovers?

Freezing may change the texture of the cream sauce; best enjoyed fresh or refrigerated.

Conclusion

Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes is a delicious, easy-to-make meal that combines tender fish with a rich, flavorful sauce. Ideal for low-carb and keto diets, it’s a perfect dish for a quick dinner that feels gourmet without the fuss.

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