Creamy Tuscan Fish in Garlic Parmesan Sauce

Ingredients

• For the fish:
• 4 white fish fillets, about 6 oz each (cod, mahi-mahi, halibut, or tilapia)
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp paprika
• ¾ tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• For the Tuscan sauce:
• 2 tbsp unsalted butter
• 4 garlic cloves, minced
• ½ cup sun-dried tomatoes, drained and sliced
• 1 cup cherry tomatoes, halved
• ¾ cup chicken or vegetable broth
• 1½ cups heavy cream
• ¾ cup freshly grated Parmesan cheese
• 1 tsp Italian seasoning
• ¼ tsp red pepper flakes, optional
• 2 cups fresh baby spinach
• 1 tbsp fresh lemon juice
• 2 tbsp chopped parsley or basil

Method

1. 1

   Season the fish. Pat the fillets completely dry with paper towels. Season both sides with Italian seasoning, garlic powder, paprika, salt, and pepper.

2. 2

   Sear the fish. Heat olive oil in a large skillet over medium-high heat. Add the fillets without overcrowding the pan. Cook for approximately 3–4 minutes on the first side until golden brown. Carefully flip and cook for another 2–4 minutes, depending on thickness. Transfer the fish to a plate. It doesn't need to be completely finished yet because it will return to the sauce.

3. 3

   Start the Tuscan sauce. Reduce the heat to medium. Melt the butter in the same skillet. Add garlic and cook for about 30 seconds. Add sun-dried tomatoes and cherry tomatoes. Sauté for 2–3 minutes.

4. 4

   Make it creamy. Pour in the broth, scraping the flavorful browned bits from the bottom of the skillet. Add heavy cream, Italian seasoning, and optional red pepper flakes. Bring to a gentle simmer, then reduce the heat to medium-low. Gradually stir in Parmesan until melted and smooth.

5. 5

   Add the spinach. Stir in fresh spinach and cook for 1–2 minutes until wilted. Add lemon juice and taste the sauce. Adjust salt and pepper if necessary.

6. 6

   Finish the fish. Carefully return the fillets to the skillet and spoon the creamy Tuscan sauce over them. Simmer gently for another 2–4 minutes until the fish is opaque and flakes easily. Avoid aggressively stirring the pan because delicate fillets can break apart.

7. 7

   Serve. Garnish with parsley or fresh basil and an extra sprinkle of Parmesan. Serve with fettuccine, mashed potatoes, rice, roasted potatoes, or crusty bread to soak up the garlic-Parmesan sauce.

8. 8

   Flavor Table Tip: Freshly grated Parmesan is important here. Pre-shredded Parmesan often contains anti-caking ingredients that can make cream sauces grainy.