Cod with Spinach & Garlic Cream Skillet
Flaky cod fillets simmered in a buttery garlic cream sauce with wilted spinach.
Ingredients
For the Cod & Sauce:
4 cod fillets (6 oz each, skinless)
2 Tbsp butter or beef tallow (for searing)
3 cloves garlic, minced
½ cup chicken broth (unsalted)
1 cup heavy cream
½ cup grated Parmesan cheese
½ tsp smoked paprika
½ tsp red pepper flakes (optional)
Salt and black pepper, to taste
For the Spinach:
3 cups fresh spinach
1 Tbsp butter
Optional Garnish:
Fresh parsley, chopped
Lemon wedges
Macronutrients
(per serving, serves 4)
Protein: 37g
Fat: 23g
Carbs: 4g
Preparation
Pat cod fillets dry and season with salt and pepper. Heat 2 Tbsp butter or tallow in a skillet over medium-high. Sear cod 3–4 minutes per side until lightly golden and nearly cooked through. Remove and set aside.
In the same skillet, add garlic and sauté 1 minute until fragrant. Stir in chicken broth, scraping up browned bits. Reduce slightly, then add heavy cream, Parmesan, paprika, and red pepper flakes. Simmer 3–4 minutes until thickened.
In a separate pan, wilt spinach with 1 Tbsp butter. Stir into the cream sauce.
Return cod fillets to the skillet, spoon sauce over the top, and simmer 2–3 minutes until fish is flaky and cooked through.
Garnish with parsley and a squeeze of lemon if desired. Serve hot.
SUNDAY 260104