Low Carb Creamy Keto Tuscan Cod with Spinach and Sun-Dried Tomatoes

Ingredients

• 4 cod fillets (6 ounces/170g each)
• 1 tablespoon olive oil (15ml)
• ½ teaspoon salt (2g)
• ¼ teaspoon black pepper (1g)
• 3 garlic cloves, minced (9g)
• 1 cup heavy cream (240ml)
• ½ cup chicken broth (120ml)
• ½ cup grated Parmesan cheese (50g)
• ½ cup sun-dried tomatoes, chopped (55g)
• 3 cups baby spinach (90g)
• ½ teaspoon Italian seasoning (2g)

Instructions

1. Sear the Cod:
   Heat olive oil in a large skillet over medium-high heat. Season the cod fillets with salt and pepper. Add them to the skillet and sear for about 4 minutes per side, or until golden and flaky. Remove from the skillet and set aside.

2. Prepare the Sauce:
   In the same skillet, sauté minced garlic for 1 minute, until fragrant. Add the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.

3. Add Flavorful Ingredients:
   Stir in the grated Parmesan cheese until melted and smooth. Add the sun-dried tomatoes and Italian seasoning, simmering for 3-4 minutes to let the sauce thicken slightly.

4. Incorporate the Spinach:
   Add the baby spinach to the skillet and cook for 2 minutes, stirring gently, until the spinach wilts.

5. Return the Cod to the Sauce:
   Nestle the seared cod fillets back into the skillet. Spoon the sauce over the fish and simmer for 3-4 minutes, ensuring the fish is warmed through and fully cooked.

6. Serve:
   Adjust seasoning with salt and pepper to taste. Serve the cod and creamy sauce over a bed of zucchini noodles, cauliflower rice, or enjoy on its own for a delicious low-carb dinner.

Notes:

• If using frozen cod, ensure it is fully thawed before cooking.
• Adjust cooking time for thicker or thinner cod fillets.
• To make this dairy-free, substitute coconut cream for heavy cream and nutritional yeast for Parmesan.
• Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.