Flaky white fish, pan-seared and finished in a creamy Tuscan garlic parmesan sauce with sun-dried tomatoes and spinach. This one-pan dinner is perfect for Fish Fridays or an easy weeknight meal.
Creamy Tuscan White Fish Recipe
If you’re looking for a seafood dinner that feels comforting, flavorful, and just a little bit indulgent, this creamy Tuscan cod is such a good one to have in your rotation.
It’s the kind of recipe that comes together quickly in one pan but still feels like you put in extra effort. And whether you serve this fish with orzo, your favorite pasta, rice or just with a crusty loaf of bread, this sauce is mouthwatering!
Why You’ll Love This Recipe
- ready in about 25 minutes
- made in one pan
- packed with flavor from simple ingredients
- perfect for Fish Fridays or easy weeknight dinners
- a creamy Tuscan sauce you'll want to make with pasta, chicken, and everything else!
Ingredients in Tuscan White Fish
For the Cod:
- cod fillets
- kosher salt
- black pepper
- olive oil
For the Creamy Tuscan Sauce:
- butter
- garlic
- shallot
- sun-dried tomatoes
- heavy cream
- chicken broth
- parmesan cheese
- Italian seasoning
- crushed red pepper flakes
- fresh spinach
- lemon juice
How to Make Creamy Tuscan Cod
1. Sear the Cod
Pat the cod dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the fish until lightly golden on both sides. Transfer to a plate.
2. Build the Sauce
In the same skillet, melt butter and sauté the garlic and shallot until fragrant. Add the sun-dried tomatoes and cook for another minute to bring out their flavor.
Pour in the cream and broth, then stir in parmesan, Italian seasoning, and a pinch of red pepper flakes. Let the sauce gently simmer until it starts to thicken.
3. Add Spinach & Finish
Stir in the spinach and let it wilt into the sauce. Add a squeeze of fresh lemon juice. Return the cod to the pan, spooning the sauce over the top, and let it finish cooking for a few minutes until flaky and tender.
Tips for the Best Tuscan Cod
- Pat the fish dry before searing for the best golden crust.
- Don’t overcook the fish when you sear! Cod should be tender and flaky, not dry and will finish cooking in the sauce.
- Use oil-packed sun-dried tomatoes for the best flavor.
- A squeeze of lemon at the end really brings everything together with a bit of acid to cut the rich cream.
What to Serve with Tuscan Cod
This sauce is too good not to soak up, so I love serving it with:
- crusty bread - I love this dish with olive bread for dipping!
- mashed potatoes
- orzo or any pasta
- rice
- roasted vegetables like asparagus or broccolini
Whether you’re making this Creamy Tuscan Cod for a Fish Friday during Lent, a quick weeknight dinner, or a special occasion, it’s the kind of dish that’s always a hit.
More Fish Friday Recipes:
- Crispy Lemon Butter Halibut
- Chili Lime Shrimp Tacos
- Sticky Honey Garlic Salmon Bites
- Spicy Chili Honey Salmon
Creamy Tuscan Cod
This creamy Tuscan cod is made with garlic, sun-dried tomatoes, spinach, and parmesan in a rich cream sauce. An easy one-pan seafood dinner ready in 25 minutes.
Ingredients
- 4 cod fillets (about 6 oz each)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoon butter
- 3 cloves garlic, minced
- ½ of a large shallot, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Olio Aglio Seasoning (from Trader Joes) or Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional, to taste)
- ½ cup grated parmesan
- 2 cups fresh spinach
- 1 tablespoon lemon juice
Instructions
- Pat cod fillets dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the cod and cook about 2–3 minutes per side until lightly golden. The fish does not need to cook completely at this stage.
- Transfer to a plate.
- Reduce heat to medium.
- Add butter to the same skillet. Once melted, add garlic and shallot and cook about 1 minute until fragrant and slightly softened.
- Stir in the sun-dried tomatoes and cook for another 30 seconds
- Pour in the heavy cream and chicken broth and bring to a gentle simmer.
- Add Aglio Olio or Italian seasoning, red pepper flakes and parmesan cheese to the sauce.
- Stir until the cheese melts and the sauce begins to thicken slightly.
- Stir in the spinach and cook until just wilted.
- Add lemon juice.
- Return the cod to the skillet and spoon some sauce over the fish.
- Simmer 3–4 minutes until the fish is cooked through and flakes easily.
- Serve the cod with plenty of creamy sauce and extra parmesan if desired.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 491Total Fat: 42gSaturated Fat: 24gUnsaturated Fat: 18gCholesterol: 120mgSodium: 1127mgCarbohydrates: 15gFiber: 4gSugar: 4gProtein: 18g
