What is the best way to sear cod?

The best way to sear cod is to start with dry fillets, season them with salt and pepper, and cook in a hot pan with a mix of butter and olive oil. Let the cod cook undisturbed for 3–4 minutes per side to achieve a golden, crispy crust. This method is key to perfect Pan-Seared Cod with Garlic Cream Sauce over Sautéed Spinach .

How do you make garlic cream sauce from scratch?

Melt butter, sauté minced garlic for 30 seconds, then add heavy cream and optional Dijon mustard. Simmer until thickened, then finish with fresh herbs. This silky garlic cream sauce is the perfect topper for Pan-Seared Cod with Garlic Cream Sauce over Sautéed Spinach .

What pairs well with sautéed spinach?

Sautéed spinach pairs beautifully with proteins like fish, chicken, or tofu, especially when enhanced with sauces like garlic cream. It serves as the ideal base in Pan-Seared Cod with Garlic Cream Sauce over Sautéed Spinach .

Can I use frozen cod for pan-searing?

Yes! Just ensure the cod is fully thawed and dried with paper towels before cooking. Moisture is the enemy of a good sear, which is essential in Pan-Seared Cod with Garlic Cream Sauce over Sautéed Spinach .

How do you know when cod is cooked properly?

Cod is fully cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). In Pan-Seared Cod with Garlic Cream Sauce over Sautéed Spinach , the fish should be firm and opaque.

Is garlic cream sauce healthy?

While rich in fat, garlic cream sauce can be part of a balanced meal—especially when paired with lean protein and greens, as in Pan-Seared Cod with Garlic Cream Sauce over Sautéed Spinach . Use lighter dairy alternatives to reduce calories if needed.

Pan-Seared Cod with Garlic Cream Sauce – A Light, Luxurious Meal

Description

Pan-Seared Cod with Garlic Cream Sauce over Sautéed Spinach is an elegant yet simple dinner featuring flaky, golden cod fillets, creamy garlic-infused sauce, and a bed of tender sautéed spinach. It’s light, flavorful, and perfect for a refined weeknight meal.

Ingredients

Units Scale

2 cod fillets (about 170-200g each)
Salt and freshly ground black pepper, to taste
1 tbsp olive oil
1 tbsp butter
For the garlic cream sauce:
1 tbsp butter
2 garlic cloves, finely minced
1/2 cup heavy cream
1 tsp Dijon mustard (optional)
1 tbsp chopped fresh chives or parsley
Salt and pepper, to taste
For the spinach:
3 cups fresh baby spinach
1 tbsp olive oil
1 clove garlic, minced
Pinch of salt

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Instructions

Season cod fillets with salt and pepper on both sides.
Heat olive oil and butter in a skillet over medium-high heat. Sear cod for 3–4 minutes per side, or until golden and cooked through. Remove and keep warm.
In the same pan, melt butter for the sauce. Add minced garlic and sauté for 1 minute until fragrant.
Pour in heavy cream and Dijon mustard (if using), stirring until smooth. Simmer for 2–3 minutes until slightly thickened.
Stir in chopped chives or parsley. Season with salt and pepper to taste. Remove from heat.
In a separate pan, heat olive oil for the spinach over medium heat. Add garlic and cook for 30 seconds.
Add spinach and a pinch of salt. Sauté until wilted, about 2–3 minutes.
To serve, place sautéed spinach on plates, top with cod fillets, and spoon garlic cream sauce over the top. Garnish with extra herbs if desired.

Notes

Cod can be substituted with haddock or halibut if preferred.
Dijon mustard adds depth but can be omitted for a simpler sauce.
Don’t overcook the cod—it should flake easily but remain moist inside.
Pair with rice, mashed potatoes, or crusty bread to soak up the sauce.

Nutrition

Serving Size: 1 plated serving
Calories: 430
Sugar: 1g
Sodium: 320mg
Fat: 31g
Saturated Fat: 16g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 35g
Cholesterol: 135mg