Pan-Seared Cod with Garlic Cream Sauce by Anti Inflammatory

Ingredients

• 2 cod fillets
• 200 g fresh spinach
• 4 cloves garlic, minced (divided)
• 2 tbsp butter (divided)
• 200 ml heavy cream
• 50 ml chicken or vegetable stock
• 2 tbsp grated parmesan cheese
• 2 tbsp olive oil (divided)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Pat the cod fillets dry with paper towels and season both sides with salt and pepper.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add cod and sear for 3–4 minutes per side until golden and opaque throughout.
3. Add 1 tbsp butter to the pan during the final minute of cooking, basting the fish; remove cod from the pan and set aside.
4. In the same pan, melt 1 tbsp butter over medium heat. Add 3 cloves of minced garlic and sauté for 30 seconds until fragrant.
5. Pour in the heavy cream and stock. Simmer gently for 3–5 minutes until the sauce slightly thickens, then stir in Parmesan, salt, and pepper.
6. In a separate pan, heat 1 tbsp oil or butter over medium heat. Add the remaining clove of garlic, then add spinach and cook for 2–3 minutes until wilted; season lightly.
7. Assemble by spreading the sautéed spinach onto plates, topping with the cod, and spooning the garlic cream sauce over the fish; garnish with parsley over medium heat until softened, about 5 min.