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Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes Recipe

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  • Author: Maria
  • Prep Time: 0h 10m
  • Cook Time: 0h 20m
  • Total Time: 0h 30m
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Tuscan
  • Diet: Low Carb

Description

This Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes is a deliciously rich and low-carb dish featuring tender cod fillets cooked in a savory creamy Parmesan sauce with vibrant sun-dried tomatoes and fresh spinach. Perfect for a keto-friendly dinner, this recipe combines searing and baking techniques to create a flavorful, comforting meal.

Ingredients

Scale

Fish

  • 4 cod fillets

Sauce

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 cups fresh spinach
  • Salt and pepper to taste

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the cod later.
  2. Prepare the Cod: Pat dry the cod fillets with paper towels, then season both sides generously with salt and pepper for flavor.
  3. Heat the Skillet: In a large oven-safe skillet, heat the olive oil over medium-high heat to get it hot enough for searing.
  4. Sear the Cod: Add the cod fillets to the skillet and sear each side for 2-3 minutes until they develop a golden brown crust.
  5. Set Cod Aside: Carefully remove the seared cod fillets from the skillet and set them aside to keep warm.
  6. Sauté Garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant and soft.
  7. Create the Cream Sauce: Pour in the heavy cream and bring it to a gentle simmer, stirring frequently to combine flavors.
  8. Add Parmesan Cheese: Stir in the grated Parmesan cheese until it melts completely and the sauce becomes smooth and creamy.
  9. Incorporate Veggies: Mix in the chopped sun-dried tomatoes and fresh spinach, stirring until the spinach has wilted and integrated.
  10. Return Cod to Skillet: Place the cod fillets back into the skillet, spooning the creamy sauce generously over the top of each fillet.
  11. Bake the Dish: Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cod easily flakes with a fork, indicating it is cooked through.
  12. Serve: Serve the creamy Tuscan cod immediately, optionally garnished with extra Parmesan cheese and fresh parsley. Enjoy your keto-friendly meal!

Notes

  • Ensure the skillet used is oven-safe to avoid damage when transferring to the oven.
  • Sun-dried tomatoes add a tangy sweetness, but if unavailable, roasted red peppers can be a substitute.
  • Use fresh, high-quality cod fillets for the best texture and flavor.
  • Adjust seasoning according to taste, especially when adding salt due to Parmesan cheese.
  • This dish pairs well with steamed low-carb vegetables or a simple side salad for a complete meal.

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Find it online: https://savoryhomeeats.com/creamy-keto-tuscan-cod-with-spinach-and-sun-dried-tomatoes-recipe/