Difficulty
Easy
Prep time
10 minutes
Cooking time
20 minutes
Total time
30 minutes
Servings
4 servings
I first made this Creamy Keto Tuscan Cod when I was looking for ways to make fish more exciting for my family while sticking to our low-carb lifestyle. The day I served it, everyone went silent as they took their first bites, then immediately asked for seconds. The tender cod fillets nestled in a velvety sauce with pops of sun-dried tomato flavor and fresh spinach became an instant favorite. What makes this dish so special is how the mild fish absorbs the rich Italian flavors while remaining delicate and flaky. The sauce is luxurious yet surprisingly simple to prepare, making this an ideal recipe for both weeknight dinners and special occasions. With just a handful of keto-friendly ingredients, you can transform ordinary cod into something truly extraordinary. Let’s prepare this delicious low-carb masterpiece tonight!
Why You Will Love This Creamy Keto Tuscan Cod
- Keto-Friendly: Low in carbs but high in healthy fats and protein.
- Quick to Make: Ready in just 30 minutes from start to finish.
- One Pan Wonder: Everything cooks in a single skillet for easy cleanup.
- Restaurant Quality: Tastes like something from an upscale Italian restaurant.
- Budget Friendly: Transforms affordable cod into a gourmet meal.
- Family Approved: Even those who aren’t on keto will request seconds.
- Versatile: Works with any firm white fish you have available.
- Impressive Presentation: Beautiful enough for entertaining guests.
Ingredients
4 cod fillets (about 6 oz each)
2 tablespoons olive oil
3 tablespoons butter, divided
Salt and freshly ground black pepper, to taste
4 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/3 cup sun-dried tomatoes in oil, drained and chopped
2 cups fresh spinach
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
2 tablespoons fresh basil, chopped
1 tablespoon fresh lemon juice
Execution
Prepare the Cod: Pat cod fillets dry with paper towels. Season both sides generously with salt and pepper.
Sear the Fish: In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Add cod fillets and cook until golden, about 3-4 minutes per side. The fish doesn’t need to be fully cooked through yet. Transfer to a plate and cover loosely with foil.
Start the Sauce: In the same skillet, reduce heat to medium. Add remaining 2 tablespoons butter. Once melted, add minced garlic and cook for 30 seconds until fragrant.
Build the Flavor: Add chicken broth to the skillet and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let simmer for 2 minutes until slightly reduced.
Create the Creamy Base: Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth. Add Italian seasoning and red pepper flakes if using.
Add Vegetables: Stir in chopped sun-dried tomatoes and fresh spinach. Cook until spinach wilts, about 1-2 minutes.
Finish the Dish: Return cod fillets to the skillet, spooning some sauce over the top. Simmer gently for 2-3 minutes until fish is cooked through and flakes easily with a fork.
Final Touch: Sprinkle with fresh basil and drizzle with lemon juice just before serving.
Additional tips
- Fish Options: Any firm white fish works well including haddock, halibut, or sea bass.
- Make Ahead: The sauce can be prepared up to a day ahead, then gently reheated before adding fresh fish.
- Storage: Leftovers keep well in an airtight container in the refrigerator for up to 2 days.
- Serving Suggestions: Serve over cauliflower rice or with a side of roasted asparagus or broccoli.
- Dairy Alternative: For dairy sensitivities, coconut cream can replace heavy cream, though it will add a slight coconut flavor.
- Serving Suggestions: Pair with roasted asparagus, lemon butter sauce, or a crisp white wine.
- Extra Flavor: A splash of white wine can be added before the chicken broth for additional depth of flavor.
- Thicker Sauce: If you prefer a thicker sauce, simmer for a few extra minutes before returning the fish to the pan.
- Herb Variations: Fresh thyme or oregano can be substituted for basil depending on preference.
FAQ
1. Can I use frozen cod fillets?
Yes, but thaw them completely and pat very dry before cooking to ensure proper searing.
2. How do I know when the cod is fully cooked?
Make sure to thoroughly drain the spinach filling and pat the salmon dry. For extra insurance, you can sprinkle a thin layer of breadcrumbs on the pastry before placing the salmon.
3. Is this dish spicy?
The red pepper flakes add a mild heat that complements the creamy sauce. For a completely mild version, simply omit them.
4. Can I make this dairy-free?
While it won’t have the same richness, you can substitute coconut cream for heavy cream and nutritional yeast for Parmesan cheese.
5. What can I use instead of sun-dried tomatoes?
Fresh cherry tomatoes, halved and lightly sautéed, make a good substitute though they’ll create a slightly different flavor profile.
6. My sauce split and looks grainy. How do I fix it?
If your sauce separates, remove from heat immediately and whisk in a tablespoon of cold heavy cream until it comes back together.
7. Can I add other vegetables to this dish?
Absolutely! Artichoke hearts, sliced mushrooms, or diced red bell peppers would be delicious keto-friendly additions.
8. Will this recipe work with salmon?
Yes, though salmon has a stronger flavor that will compete more with the sauce. If using salmon, you might reduce the garlic slightly.
9. How many carbs are in this dish?
This dish contains approximately 5g net carbs per serving, making it perfect for keto or low-carb diets.
Start cooking now! Grab the full recipe card below with all the measurements and instructions to make Creamy Keto Tuscan Cod the highlight of your meal!
Creamy Keto Tuscan Cod
Equipment
- Large Skillet
- Wooden Spoon
- Plate
Ingredients
Cod
- 4 cod fillets about 6 oz each
- 2 tablespoons olive oil
- 3 tablespoons butter divided
- salt and black pepper to taste
Sauce
- 4 cloves garlic minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/3 cup sun-dried tomatoes in oil drained and chopped
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes optional
- 2 tablespoons fresh basil chopped
- 1 tablespoon fresh lemon juice
Instructions
- Pat cod fillets dry with paper towels. Season both sides generously with salt and pepper.
- In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Add cod fillets and cook until golden, about 3-4 minutes per side. Transfer to a plate and cover loosely with foil.
- In the same skillet, reduce heat to medium. Add remaining 2 tablespoons butter. Once melted, add minced garlic and cook for 30 seconds until fragrant.
- Add chicken broth to the skillet and scrape up any browned bits. Simmer for 2 minutes until slightly reduced.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth. Add Italian seasoning and red pepper flakes if using.
- Stir in chopped sun-dried tomatoes and fresh spinach. Cook until spinach wilts, about 1-2 minutes.
- Return cod fillets to the skillet, spooning some sauce over the top. Simmer gently for 2-3 minutes until fish is cooked through and flakes easily with a fork.
- Sprinkle with fresh basil and drizzle with lemon juice just before serving.