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Baked tuscan cod in a plate.

Baked Tuscan Cod

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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 365
Ingredients Method Notes

Ingredients
  

  • For the Cod:
  • 4 individual Cod fillets approximately 6 oz each, patted completely dry
  • 1 tablespoon Extra virgin olive oil
  • 2 cloves Garlic finely minced
  • 1 teaspoon Dried Italian seasoning
  • Sea salt and black pepper to taste
  • For the Creamy Tuscan Sauce:
  • 1 tablespoon Extra virgin olive oil
  • 1 small Yellow onion finely diced
  • 3 cloves Garlic minced
  • 1.5 cups Cherry tomatoes kept whole
  • 0.5 cup Heavy cream or plain whole-milk Greek yogurt
  • 0.5 cup Parmesan cheese freshly grated
  • 3 cups Fresh baby spinach roughly chopped

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C). Use clean paper towels to pat the cod fillets completely dry on all sides.
  2. Step 2: Rub the fillets evenly with 1 tablespoon of olive oil, 2 cloves of minced garlic, the dried Italian seasoning, and a generous pinch of salt and pepper. Set the seasoned fish aside.
  3. Step 3: Place a large, oven-safe skillet over medium heat and add the remaining 1 tablespoon of olive oil. Sauté the diced yellow onion for 3 to 4 minutes until soft and translucent.
  4. Step 4: Stir in the 3 cloves of minced garlic and the whole cherry tomatoes. Cook for about 3 minutes, stirring occasionally, until the tomato skins begin to blister and crack.
  5. Step 5: Turn the heat down slightly and pour in the heavy cream and grated Parmesan cheese. Stir well and bring the mixture to a gentle simmer for 2 minutes.
  6. Step 6: Add the chopped baby spinach to the pan and toss gently for about 1 minute until it just begins to wilt into the warm cream sauce.
  7. Step 7: Carefully nestle the seasoned cod fillets into the skillet, resting them deep in the sauce. Spoon a few tablespoons of the warm sauce directly over the top of each fillet.
  8. Step 8: Move the entire skillet into the preheated oven. Bake uncovered for 12 to 15 minutes. The fish is done when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
  9. Step 9: Remove from the oven, garnish with fresh basil or red pepper flakes, and serve immediately alongside your choice of sides.

Notes

  • If you prefer to use Greek yogurt instead of heavy cream to lighten up the dish, pull the skillet completely off the direct stove burner before stirring the yogurt and parmesan into the warm tomatoes. This prevents the yogurt from curdling before the pan goes into the oven.