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Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes

A deliciously easy keto-friendly dish featuring flaky cod, fresh spinach, sun-dried tomatoes, and a creamy sauce; perfect for cozy evenings or entertaining guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces cod fillets Fresh or frozen, skinless
  • 2 tablespoons olive oil Extra virgin preferred
  • 2 cloves garlic, minced Freshly minced is more aromatic
  • 1 cup heavy cream Full-fat for a luscious texture
  • 1/2 cup grated Parmesan cheese Freshly grated preferred
  • 1/2 cup sun-dried tomatoes, chopped Use dry-packed or oil-packed
  • 2 cups fresh spinach Baby spinach works best
  • to taste salt and pepper Use sea salt for best flavor

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Pat dry the cod fillets with paper towels and generously season with salt and pepper.
Searing the Cod
  1. In a large oven-safe skillet, heat the olive oil over medium-high heat until it shimmers.
  2. Place the cod fillets in the skillet and sear for about 2-3 minutes on each side until golden brown. Remove and set aside.
Creating the Sauce
  1. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
  2. Carefully stir in the heavy cream, bringing it to a gentle simmer, stirring occasionally.
Finishing the Dish
  1. Stir the grated Parmesan cheese into the cream until melted.
  2. Fold in the sun-dried tomatoes and fresh spinach, stirring until the spinach wilts.
  3. Return the cod fillets to the skillet and spoon some sauce over the top.
  4. Transfer the skillet to the preheated oven and bake for about 10-12 minutes or until the cod flakes easily with a fork.
Serving
  1. Serve the creamy Tuscan cod hot, garnished with additional Parmesan cheese and fresh parsley if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying it out. You can prepare the sauce ahead of time, just reheat before adding the cod.