Instructions
Step 1: Pat the cod fillets dry and season both sides with salt and pepper.
Step 2: Heat olive oil in a skillet over medium-high heat. Sear the cod fillets for 3–4 minutes per side until golden brown and cooked through. Remove and set aside.
Step 3: In the same skillet, lower the heat and melt the butter. Add the garlic and cook for about 30 seconds until fragrant.
Step 4: Pour in the cream and chicken broth, stir in lemon zest and red pepper flakes if using. Simmer for 3–5 minutes until slightly thickened. Stir in the chopped dill.
Step 5: Meanwhile, in a separate pan, heat olive oil and sauté the garlic for the spinach. Add spinach and cook until wilted, about 2 minutes. Season with salt.
Step 6: To serve, place a bed of sautéed spinach on a plate, top with the seared cod, and spoon garlic cream sauce over the top. Garnish with extra dill.
Storage Information
Store leftovers in separate airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat. The sauce may need a splash of cream or broth to revive its texture. Not recommended for freezing due to the dairy-based sauce and delicate texture of the cod.
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