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A quick, flavorful one-pan cod dish cooked in a creamy garlic Tuscan sauce with sun-dried tomatoes and spinach, perfect for busy weeknights with minimal cleanup.

  • Total Time: 22-25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 (6 ounce) cod fillets
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1/4 cup fresh spinach, roughly chopped
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Preheat oven to 400°F (200°C) and lightly grease a large rimmed baking sheet or oven-safe skillet.
  2. Pat cod fillets dry with paper towels and arrange them on the prepared pan.
  3. Drizzle olive oil over the fillets and season evenly with salt and black pepper.
  4. Whisk together chicken broth, heavy cream, minced garlic, grated Parmesan, dried Italian seasoning, and red pepper flakes (if using) in a small bowl until combined.
  5. Pour the creamy mixture over and around the cod on the pan.
  6. Scatter drained, chopped sun-dried tomatoes around the fillets.
  7. Bake 12–15 minutes, checking at 12 minutes, until the cod is opaque and flakes easily with a fork.
  8. If the sauce looks too thin after baking, place the pan under the broiler 1–2 minutes, watching closely to avoid burning.
  9. Remove the pan from the oven and stir fresh chopped spinach into the sauce until just wilted (about 30 seconds).
  10. Serve immediately straight from the pan.

Notes

To avoid overcooking, check for flakiness at about 12 minutes and remove early rather than late., If sauce is watery after baking, broil briefly to thicken but watch carefully to avoid burning., Substitute other firm white fish such as haddock, tilapia, or halibut; watch cooking times accordingly., Can lighten sauce by using evaporated milk or stirring in Greek yogurt off-heat after baking., Leftovers keep well refrigerated for 2–3 days or frozen., Reheat leftovers gently on stove with a splash of broth, milk, or water to maintain creaminess and tender fish., Serve with crusty bread, simple arugula salad, spinach, or instant mashed potatoes to soak up sauce.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 12-15 minutes
  • Category: Main Course
  • Cuisine: Tuscan

Nutrition

  • Serving Size: 1 cod fillet with sauce
  • Calories: Approximately 350 calories per serving
  • Fat: Approximately 20g per serving
  • Carbohydrates: Approximately 5g per serving
  • Protein: Approximately 35g per serving