If you’re looking for a dreamy dinner that feels both comforting and elegant, you’ll fall in love with this Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes. This flavorful dish stars tender cod fillets nestled in a silky, Parmesan-spiked sauce, brimming with sun-dried tomatoes and pillowy spinach. The marriage of briny, sweet, and creamy flavors makes every bite deeply satisfying, and it just so happens to be low-carb as well. Whether you’re feeding friends or treating yourself on a weeknight, this meal feels restaurant-worthy with surprisingly minimal effort.
Ingredients You’ll Need
One of the beauties of Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes is how a handful of accessible ingredients transform into something exceptional. Each item plays a key role — from the juicy cod fillets to the sun-dried tomatoes that add an irresistible sweet and tangy pop.
- Cod Fillets: Choose flaky, fresh cod for a mild flavor that soaks up the luxurious sauce.
- Salt and Black Pepper: A simple yet essential seasoning duo to enhance the fish without overpowering its natural taste.
- Olive Oil: Adds richness and creates a golden sear on the cod, while lending that Mediterranean warmth.
- Garlic: Freshly minced garlic infuses each layer with savory depth and a tiny bit of heat.
- Sun-Dried Tomatoes: These little gems burst with concentrated, tangy-sweet flavor and give the sauce a beautiful color.
- Fresh Spinach: Wilts down to add a silky texture and a boost of vibrant green nutrition.
- Heavy Cream: The backbone of the decadently creamy sauce that ties it all together.
- Grated Parmesan Cheese: Gives the sauce a nutty, salty richness that’s seriously hard to resist.
- Italian Seasoning: A harmonious blend of herbs that brings an unmistakably Tuscan flair.
- Crushed Red Pepper Flakes (optional): For those who crave a gentle, spicy kick in every bite.
- Fresh Basil or Parsley (for garnish): Adds a pop of color and a fresh finish just as you serve.
How to Make Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes
Step 1: Season the Cod
Start by patting your cod fillets dry with a paper towel — this helps them crisp up later. Sprinkle both sides generously with salt and black pepper. This simple seasoning is the critical first step in building layers of flavor for your Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes.
Step 2: Sear the Cod
Heat the olive oil in a large skillet over medium heat. Gently lay the cod fillets in the pan, giving them space to sear. Cook for about 3 to 4 minutes per side, until the fish turns golden and flakes easily with a fork. Remove the cod and set aside on a plate — don’t worry, it will return to the skillet soon!
Step 3: Sauté Aromatics and Sun-Dried Tomatoes
In the same skillet, turn the heat down a touch if needed and add the minced garlic. Stir constantly for about 30 seconds so it doesn’t burn. Toss in the chopped sun-dried tomatoes and continue stirring for another 30 seconds to awaken their sweet, tangy notes and allow them to mingle with the garlicky olive oil.
Step 4: Wilt the Spinach
Pile the fresh spinach into the skillet. It may look like a lot at first, but it wilts down quickly, soaking up all those garlicky, tomato-y drippings. Stir until the leaves are just tender and bright green — this takes only a minute or so.
Step 5: Make the Creamy Sauce
Pour in the heavy cream, then sprinkle over the grated Parmesan, Italian seasoning, and (if you like a little heat) a touch of crushed red pepper flakes. Stir everything together, scraping up any tasty bits stuck to the skillet. Let it all simmer gently for 2 to 3 minutes, just until the sauce thickens slightly and the cheese melts in for that signature creamy texture.
Step 6: Finish in the Sauce
Return the seared cod fillets to the skillet, nestling them gently into the sauce. Spoon the luscious mixture over the fish, ensuring every nook and cranny gets some flavor. Let it all simmer together for another 2 minutes so the fillets soak up the Tuscan magic. That’s it — your Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes is ready to wow!
How to Serve Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes
Garnishes
A flourish of freshly chopped basil or parsley really brings this dish to life, adding freshness and a lovely burst of color to complement the rich sauce. For extra flair, a few shavings of Parmesan or a scatter of cracked black pepper on top make the presentation pop and enhance the overall flavor.
Side Dishes
Since Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes is low in carbs, it pairs perfectly with light, keto-friendly sides. Cauliflower rice or zucchini noodles are sublime for soaking up the creamy sauce, while a crisp green salad with an Italian vinaigrette adds a cool, refreshing contrast. If you’re splurging on a non-keto guest, crusty bread is great for mopping up every last bit!
Creative Ways to Present
Serve individual fillets in shallow bowls so the sauce can pool around the bottom, or arrange the cod in the skillet family-style with a generous blanket of sauce for cozy, communal vibes. If you want to elevate things, try portioning the cod over spiralized zucchini or nestle it alongside roasted broccolini for a dinner that looks as impressive as it tastes.
Make Ahead and Storage
Storing Leftovers
Have leftovers (lucky you)? Cool the Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes to room temperature, then transfer it to an airtight container. It’ll keep happily in the fridge for up to two days. The sauce may thicken a little more, but that just means the flavors meld even deeper!
Freezing
While you technically can freeze this recipe, the creamy sauce may separate or change texture once thawed. For the best results, freeze only the sauce and sun-dried tomato mixture, then add freshly cooked cod fillets when ready to serve. If you must freeze the whole dish, wrap it extra well and reheat gently to preserve the sauce’s consistency.
Reheating
For the tastiest results, reheat Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes slowly on the stovetop over low heat, stirring gently to combine the sauce. Microwave reheating is possible, but do so in short bursts to avoid overcooking the fish. Add a splash of cream if the sauce thickened too much in storage.
FAQs
Can I use frozen cod for this recipe?
Absolutely! Just be sure to fully thaw the cod, then pat it dry before cooking. Removing excess moisture is key for that golden sear and prevents the sauce from thinning out.
What can I substitute for heavy cream?
If you’d prefer a lighter option or need a dairy-free swap, try full-fat coconut milk or unsweetened almond milk with a touch of cream cheese. Keep in mind, though, that the flavor and texture will shift a bit from the original.
Are there other fish options for Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes?
Definitely! Halibut or haddock work beautifully in place of cod, as do firm white fish like grouper or snapper. Just be sure to adjust cooking times based on fillet thickness.
How can I add more vegetables to this dish?
Feel free to toss in chopped kale, small broccoli florets, or even thinly sliced bell peppers along with the spinach. The creamy sauce welcomes almost any veggie that catches your eye.
Is this recipe spicy?
Only if you want it to be! The crushed red pepper flakes are entirely optional. Leave them out for a milder taste, or sprinkle on a bit more if you like your Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes with a little extra heat.
Final Thoughts
There’s simply something irresistible about Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes — it’s comforting, flavor-packed, and a breeze to make, too. Whether you stick to the classic version or get playful with your own twists, you’re in for a real treat. I hope you’ll give this recipe a try, share it with loved ones, and savor every creamy, Tuscan-inspired bite!
Print
Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of this Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes. This dish features tender cod fillets smothered in a luscious cream sauce with the earthy sweetness of sun-dried tomatoes and the vibrant freshness of spinach.
Ingredients
Cod Fillets:
- 4 cod fillets (about 6 ounces each)
- Salt and black pepper to taste
Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- ½ cup sun-dried tomatoes (drained and chopped)
- 2 cups fresh spinach
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional)
Garnish:
- Fresh basil or parsley for garnish
Instructions
- Season the Cod: Season the cod fillets with salt and black pepper.
- Cook the Cod: In a skillet, cook the cod fillets until golden and cooked through. Set aside.
- Make the Sauce: In the same skillet, sauté garlic and sun-dried tomatoes. Add spinach, cream, Parmesan, seasoning, and red pepper flakes. Simmer until thickened.
- Finish the Dish: Return the cod to the skillet, spoon the sauce over, and simmer. Garnish and serve warm.
Notes
- You can substitute cod with halibut or haddock.
- Add cream cheese for extra richness.
- Serve with cauliflower rice or zucchini noodles for a keto-friendly meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cod fillet with sauce
- Calories: 410
- Sugar: 3g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg
