If you’re searching for an unforgettable low-carb dinner that delivers both comfort and elegance, you simply have to try Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes. Tender cod fillets are bathed in a luxurious, garlic-scented cream sauce packed with vibrant spinach and tangy sun-dried tomatoes, then finished with a touch of Parmesan for richness. It’s the sort of show-stopping meal that tastes remarkably gourmet, yet it all comes together in just half an hour. This is one of those recipes you’ll come back to again and again.
Ingredients You’ll Need
Every ingredient in this Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes has a delicious purpose—balancing simplicity with maximum flavor. You’ll love how each element adds to the dish’s creamy texture, bold colors, and classic Italian taste. Here’s what you’ll need:
- Cod fillets: Mild and flaky, cod is the ideal canvas for soaking up all the creamy, Tuscan-inspired flavors.
- Olive oil: A drizzle adds richness and helps perfectly sear the cod for a gorgeous golden color.
- Garlic: Fresh, minced garlic perfumes the sauce with irresistible aroma and classic Italian flavor.
- Sun-dried tomatoes (in oil): These tiny gems bring bursts of sweet, tart, and savory flavor—don’t skip them!
- Fresh spinach: Provides beautiful color and a subtle earthiness that pairs so well with the creamy sauce.
- Heavy cream: The backbone of that silky, decadent sauce—don’t cut corners here for that luscious texture.
- Grated Parmesan cheese: Melts into the sauce, offering nuttiness, salt, and wonderful body.
- Italian seasoning: A blend of dried herbs loads the sauce with classic Mediterranean aroma.
- Crushed red pepper flakes (optional): For a touch of gentle heat—use as much or as little as you like!
- Salt and black pepper: Crucial for seasoning the cod and rounding out all the flavors in the sauce.
- Chopped fresh basil or parsley (optional): The finishing touch for freshness and a burst of green.
How to Make Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes
Step 1: Season and Prep the Cod
Start by patting your cod fillets dry with some paper towels. This helps the seasoning stick and ensures that beautiful golden-brown sear. Sprinkle both sides liberally with salt and pepper—don’t be shy! Seasoning here will highlight the clean, sweet flavor of the fish and help every bite stand out.
Step 2: Sear the Cod Fillets
Heat olive oil in a large skillet over medium heat. Once shimmering, gently lay the seasoned cod fillets into the pan. Let them cook, undisturbed, for 3 to 4 minutes per side so they get a gorgeous golden crust and cook through. When the cod flakes easily and the internal temperature hits 145°F, transfer the fillets onto a plate and set aside. They’ll finish in the sauce later, so don’t worry if they’re not piping hot at this stage!
Step 3: Build the Creamy Tuscan Sauce
With the cod set aside, turn the heat down and toss the minced garlic into the same skillet. Scribble it around for about 30 seconds, just until you smell that amazing garlicky aroma (don’t let it burn!). Next, stir in the chopped sun-dried tomatoes and let them sizzle for a minute, infusing the oil. Now add the fresh spinach and stir until just wilted—don’t overcook, as you want it to stay bright and green.
Step 4: Make It Creamy and Cheesy
Pour in the heavy cream and watch as it picks up all the flavorful bits from the bottom of the pan. Stir in the Parmesan cheese, Italian seasoning, and a pinch of crushed red pepper flakes if you’re feeling bold. Simmer for 2 to 3 minutes, letting the sauce reduce and thicken into creamy, dreamy perfection—the hallmark of Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes! Taste and adjust the salt and pepper as needed.
Step 5: Finish and Serve
Gently return the cod fillets to the skillet, nestling them into the sauce. Spoon that luscious cream over the top so every inch gets covered, and let the cod warm through for 1 to 2 minutes. Finish with a shower of chopped fresh basil or parsley for brightness and color. This, my friend, is the moment Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes truly shines—hot, bubbly, and ready to go from skillet to table!
How to Serve Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes
Garnishes
This dish looks gorgeous straight from the skillet, but if you want to add an extra-fresh pop, sprinkle on a handful of chopped basil or parsley just before serving. A light dusting of extra Parmesan cheese is never a bad idea either, and a drizzle of olive oil will make everything glisten.
Side Dishes
If you’re keeping things keto, a bed of fluffy cauliflower rice, a tangle of zucchini noodles, or simply sautéed asparagus are perfect partners. All of these absorb the creamy sauce so nothing goes to waste. For a non-keto twist, torn pieces of crusty bread work wonders for dunking up every last drop.
Creative Ways to Present
You can serve Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes family-style right from the skillet for a laid-back, rustic feel—or plate each fillet individually on a bed of greens for a restaurant-worthy presentation. For dinner parties, try serving the cod in shallow bowls with the sauce spooned all around and finished with a swirl of basil oil.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (which is rare), store them in an airtight container in the refrigerator for up to 2 days. The flavors of Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes actually deepen, making tomorrow’s lunch just as exciting. Just be sure to cool everything completely before refrigerating.
Freezing
For best texture, I recommend freezing only the sauce if needed—cod itself can lose its tender flakiness after thawing. To freeze, let the sauce cool completely, transfer to a freezer-safe container, and freeze up to 1 month. Thaw overnight in the fridge and pair with freshly cooked fish when you’re ready to enjoy again.
Reheating
To reheat, gently warm the cod and sauce together in a skillet over low heat, adding a splash of cream or water to loosen the sauce if needed. Avoid microwaving the cod, as it can toughen quickly—low and slow is the best method for preserving that delicate, flaky texture.
FAQs
Can I use frozen cod fillets for this recipe?
Absolutely! Just make sure to thaw the cod fillets completely and pat them very dry before seasoning and searing for the perfect texture in Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes.
Is there a dairy-free alternative to the cream and Parmesan?
You can try using full-fat coconut milk and a sprinkle of nutritional yeast in place of the cream and cheese. The sauce won’t be quite as thick, but it will still deliver big flavor and keep the dish dairy-free.
What other fish work well in Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes?
Halibut, tilapia, and salmon all work beautifully here. Just watch the cook time, as thinner fillets will need a minute or two less in the pan, while thicker fillets may need slightly longer to cook through.
How can I make the dish a bit spicier?
Increase the amount of crushed red pepper flakes, or add a pinch of cayenne pepper to the sauce. For a bold finish, add a few dashes of hot sauce just before serving.
Do I have to use sun-dried tomatoes in oil?
Sun-dried tomatoes in oil are much softer and blend better into the sauce, adding extra flavor and richness to Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes. If using dry-packed sun-dried tomatoes, soak them in hot water for 10-15 minutes, drain well, and chop before adding to the skillet.
Final Thoughts
This Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes is pure gold when it comes to easy, show-stopping weeknight dinners or entertaining a crowd. It’s rich, vibrant, and so satisfying—one taste and you’ll understand why it’s a beloved favorite in my kitchen. I can’t wait for you to try it!
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Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of this Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes. Juicy cod fillets are seared to perfection and then bathed in a luxurious cream sauce packed with sun-dried tomatoes, spinach, and Italian seasonings. This dish is a delightful medley of flavors and textures, perfect for a satisfying keto meal.
Ingredients
Cod:
- 4 cod fillets (about 6 oz each)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and black pepper to taste
Cream Sauce:
- 1/2 cup sun-dried tomatoes (in oil), drained and chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- Chopped fresh basil or parsley for garnish (optional)
Instructions
- Prepare the Cod: Pat cod fillets dry and season with salt and pepper. Sear in olive oil until golden and cooked through. Set aside.
- Make the Cream Sauce: In the same skillet, sauté garlic, then add sun-dried tomatoes. Stir in spinach, heavy cream, Parmesan, and seasonings. Simmer until thickened.
- Combine and Serve: Return cod to the pan, spoon sauce over, and warm through. Garnish with herbs and enjoy hot.
Notes
- This dish pairs well with cauliflower rice, zoodles, or sautéed asparagus for a full keto meal.
- You can substitute cod with halibut, tilapia, or salmon.
Nutrition
- Serving Size: 1 cod fillet with sauce
- Calories: 420
- Sugar: 3g
- Sodium: 390mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
