Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes

This Creamy Keto Tuscan Cod dish combines the delicate flavors of the ocean with the rich, robust tastes of the Tuscan countryside. Perfectly seared cod fillets are nested in a creamy, garlicky sauce, studded with spinach and sun-dried tomatoes, creating a harmonious low-carb meal that's both satisfying and keto-friendly.

Course Dinner

Cuisine Italian

Keyword Creamy Fish Recipe, Keto, Keto Dinner, Low-Carb, Spinach, Sun-Dried Tomatoes, Tuscan Cod

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 410kcal

Equipment

Large skillet
Measuring cups and spoons
Cutting board
Knife
Stirring Spoon

Ingredients

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

Instructions

Heat the olive oil in a large skillet over medium-high heat. Season the cod fillets with salt and pepper, and place them in the skillet. Sear for about 4 minutes on each side or until a golden crust forms. Remove the cod from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer.
Stir in the grated Parmesan cheese until it melts into the sauce.
Add the sun-dried tomatoes and Italian seasoning. Simmer the sauce for 3-4 minutes, allowing it to thicken slightly.
Mix in the baby spinach and cook until it wilts, which should take about 2 minutes.
Return the cod fillets to the skillet, nestling them into the sauce. Simmer for another 3-4 minutes, spooning the sauce over the cod, until the fish is heated through and fully cooked.
Taste the sauce and adjust seasoning if necessary.

Notes

Ensure your cod fillets are fully thawed if using frozen.

The thickness of your fillets will affect cooking time; adjust accordingly.

For a dairy-free version, substitute coconut cream for heavy cream and nutritional yeast for Parmesan cheese.

Keep leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.

Nutrition