Low-Carb Italian Seafood Dinner (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 cod fillets (6 ounces each, 170g)
02 -
1 tbsp olive oil (15ml)
03 -
½ tsp salt (2g)
04 -
¼ tsp black pepper (1g)
05 -
3 cloves garlic, minced (9g)
06 -
1 cup heavy cream (240ml)
07 -
½ cup chicken broth (120ml)
08 -
½ cup grated Parmesan cheese (50g)
09 -
½ cup sun-dried tomatoes, chopped (55g)
10 -
3 cups baby spinach (90g)
11 -
½ tsp Italian seasoning (2g)
# Instructions:
01 -
Heat the olive oil in a large skillet over medium-high heat. Season the cod fillets with salt and pepper, and place them in the skillet. Sear for about 4 minutes on each side or until a golden crust forms. Remove the cod from the skillet and set aside.
02 -
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
03 -
Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer.
04 -
Stir in the grated Parmesan cheese until it melts into the sauce.
05 -
Add the sun-dried tomatoes and Italian seasoning. Simmer the sauce for 3-4 minutes, allowing it to thicken slightly.
06 -
Mix in the baby spinach and cook until it wilts, which should take about 2 minutes.
07 -
Return the cod fillets to the skillet, nestling them into the sauce. Simmer for another 3-4 minutes, spooning the sauce over the cod, until the fish is heated through and fully cooked.
08 -
Taste the sauce and adjust seasoning if necessary. Serve hot.
# Notes:
01 -
Ensure your cod fillets are fully thawed if using frozen
02 -
The thickness of your fillets will affect cooking time; adjust accordingly
03 -
For a dairy-free version, substitute coconut cream for heavy cream and nutritional yeast for Parmesan cheese
04 -
Keep leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish