Creamy Tuscan Cod with Spinach and Sun-Dried Tomatoes

I still remember the first time I made this dish. It was one of those chaotic weeknights—kids were fussy, the fridge was nearly empty, and I needed something fast but nourishing. What started as a last-minute attempt to throw together pantry staples became one of the most frequently requested meals in my home. That’s the beauty of this Creamy Tuscan Cod—it feels luxurious but comes together effortlessly.

This recipe is especially great for beginners because it’s simple to follow, uses everyday ingredients, and comes together in under 30 minutes. Plus, it checks all the boxes for a quick and healthy meal—it’s protein-rich, low in carbs, and full of flavor. Whether you’re new to cooking or just want a stress-free dinner, this easy sheet pan dinner alternative will become a go-to.

Why This Recipe is Special

Cod is often underrated, but it’s actually the perfect fish for new cooks. It’s mild, forgiving, and cooks quickly. Paired with a creamy garlic sauce, vibrant spinach, and punchy sun-dried tomatoes, this dish hits that sweet spot between comfort food and clean eating. What makes this recipe shine is its balance: the cod stays flaky and tender, while the rich sauce adds depth without being heavy.

It’s also easily adaptable—whether you’re dairy-free, trying keto, or just using what’s on hand, the recipe bends without breaking. And let’s not forget: it all comes together in one skillet, making cleanup a breeze.

Ingredients and Preparation

Cod Fillets
This is the star of the dish—firm, white, and subtly sweet. Cod holds up well to pan-searing and absorbs flavors beautifully. You can substitute with haddock, halibut, or even salmon for a twist.

Olive Oil
Used for searing the fish and starting the sauce. It adds a Mediterranean aroma and heart-healthy fats. You can swap this with avocado oil if needed.

Garlic
Sautéed until fragrant, garlic forms the flavor base of the sauce. Mince it fresh for the best aroma.

Heavy Cream
Provides the rich, velvety base of the sauce. If you’re dairy-free, canned coconut cream works great too.

Chicken Broth
Thins the sauce slightly and adds savory depth. You can use vegetable broth as a vegetarian option.

Parmesan Cheese
Brings a salty, nutty finish to the sauce. Dairy-free? Nutritional yeast makes a solid substitute.

Sun-Dried Tomatoes
Sweet, tangy, and slightly chewy, they bring bursts of flavor and a hint of umami. Jarred or dry-packed both work.

Baby Spinach
Wilts quickly into the sauce, offering freshness and iron-rich nutrients. Kale or zucchini ribbons can be used for variety.

Italian Seasoning
A classic herb blend that gives that warm, familiar “Tuscan” flavor. Fresh basil or oregano also work well.

Salt and Pepper
To taste—simple but essential.

Step-by-Step Instructions

Step 1
Season the cod fillets with salt and pepper. Heat olive oil in a large skillet over medium-high heat, then place the fillets in the pan. Let them sear undisturbed for about 4 minutes per side, or until they develop a golden crust. Remove and set aside.

Step 2
In the same skillet, reduce heat to medium and add minced garlic. Sauté for 30–60 seconds until fragrant but not browned.

Step 3
Pour in the heavy cream and chicken broth, stirring gently. Let the mixture simmer until it begins to thicken slightly, around 3 minutes.

Step 4
Add the Parmesan cheese, stirring until it melts completely into the sauce.

Step 5
Stir in the sun-dried tomatoes and Italian seasoning. Allow the flavors to mingle for another 2–3 minutes.

Step 6
Toss in the spinach and cook until just wilted, about 1–2 minutes.

Step 7
Return the cod fillets to the pan, nestling them into the sauce. Spoon the sauce over each piece and simmer for 3 more minutes or until the cod is opaque and flakes easily with a fork.

Step 8
Taste the sauce and adjust salt and pepper as needed. Serve hot.

Beginner Tips and Notes

If your cod starts to brown too quickly, lower the heat slightly and cover the pan for more even cooking. For overcooked veggies, remove the pan from heat right after wilting the spinach to prevent further softening.

Don’t crowd the skillet—if needed, sear the cod in batches to ensure a good crust. Want to prep faster? Mince garlic and chop tomatoes in advance and store them in airtight containers.

No skillet? A non-stick sauté pan or even a large saucepan will do in a pinch.

Serving Suggestions

This lemon herb chicken recipe-style dish, though made with cod, pairs beautifully with simple sides like:

• Cauliflower mash or zucchini noodles
• Garlic sautéed green beans
• A crisp arugula salad with lemon vinaigrette

Leftovers keep well in the fridge for up to two days. Reheat gently on the stove or microwave at 50% power to avoid drying out the fish.

Conclusion

Creamy Tuscan Cod is the kind of recipe that surprises you—in the best way. It’s simple, nourishing, and packed with enough flavor to feel like a restaurant dish. Whether you’re just learning your way around the kitchen or looking for a reliable new favorite, this recipe delivers every time.

Give it a try, and don’t forget to drop a comment below to let me know how it turned out or what fun twist you added. Cooking is all about experimenting and enjoying the process—and this dish is a delicious place to start.

FAQ About “Creamy Tuscan Cod with Spinach and Sun-Dried Tomatoes”

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