Creamy Tuscan-Style Cod
Servings 2
Ingredients
- 2 (5) oz cod filets
- 3 tbsp olive oil divided
- 1 medium yellow onion diced
- 2 garlic cloves minced
- 1/2 cup chopped sun-dried tomatoes
- 5 oz baby spinach roughly chopped
- 1 tsp kosher salt divided
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 13.66 oz can of coconut milk
Instructions
- SEASON cod filets with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- ADD seasoned cod filets to skillet and cook for 4 minutes. Flip and cook for an additional 3 minutes. Set aside on a plate. Filets will finish cooking later.
- POUR remaining 1 tbsp olive oil into the skillet. Once heated, add diced onion and cook for 5 to 7 minutes, until it becomes translucent. Add minced garlic and reduce heat to medium. Cook for 1 to 2 minutes.
- ADD in chopped sun-dried tomatoes and stir—season with remaining 1/2 tsp kosher salt and 1/4 tsp red pepper flakes.
- WORK in batches to add chopped spinach and cook until spinach is wilted, for about 5 minutes total. Pour in canned coconut milk and stir to combine. Increase heat and bring to a simmer. Once simmering, reduce heat to low.
- PLACE cod filets back into the skillet and cover the skillet. Let simmer until fish reaches an internal temperature of 145 °F. This will take about 4 to 6 minutes.
- SERVE each filet with several scoops of the Tuscan-style veggie mixture and enjoy!