Creamy Florentine Cod is a simple skillet dinner made with tender cod fillets, fresh spinach, garlic, Parmesan, and a smooth cream sauce. The cod cooks quickly and stays delicate while the spinach softens right into the sauce, giving the dish plenty of flavor without requiring a long list of ingredients or complicated preparation.

Everything comes together in one pan, making it a great option for an easy weeknight dinner that still feels a little more special than an everyday fish recipe. Serve it with rice, pasta, mashed potatoes, or crusty bread to make the most of the sauce, and add a squeeze of fresh lemon at the table for a bright finishing touch.

Golden Cod with a Creamy Savory Finish

The first bite is buttery, velvety, and gently savory, with flaky pieces of fish soaking up every bit of the luscious sauce. The wilted greens add a soft, earthy contrast, while the golden edges on the cod bring just enough texture to keep each forkful interesting.

It is warm, comforting, and especially satisfying when the sauce is spooned generously over the plate. A little citrus at the end lifts the richness and gives the whole dish a fresh finish without taking away from that cozy, indulgent feel.

Ingredients

• 4 cod fillets, about 5 to 6 ounces each, fresh preferred or frozen and fully thawed
• ¾ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 small shallot, finely chopped
• 3 cloves garlic, minced
• ⅓ cup chicken broth
• 1 cup heavy cream
• ½ cup freshly grated Parmesan cheese
• 5 ounces fresh baby spinach
• ¼ teaspoon red pepper flakes, optional
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley
• Lemon wedges, for serving

Instructions

1. Pat the cod dry and season:
Pat the cod fillets very well with paper towels, especially if using frozen cod that has been thawed. Season both sides with salt and black pepper.

2. Sear the cod until lightly golden:
Heat the olive oil in a large skillet over medium heat. Add the cod and cook for about 2 to 3 minutes on the first side, until lightly golden. Carefully flip and cook for another 1 to 2 minutes. The cod should still be slightly undercooked in the center since it will finish cooking in the sauce. Transfer to a plate and set aside.

3. Soften the shallot and garlic:
Reduce the heat to medium low and add the butter to the same skillet. Add the shallot and cook for about 2 minutes, until softened. Stir in the garlic and cook for another 30 seconds, just until fragrant.

4. Make the cream sauce:
For a thicker sauce, stir in 1 tablespoon all purpose flour and cook for about 1 minute. If you are not using flour, skip this step and pour in the chicken broth. Slowly add the broth while stirring and scrape up the browned bits from the bottom of the skillet. Pour in the heavy cream and bring the sauce to a gentle simmer.

5. Melt in the Parmesan and wilt the spinach:
Stir in the Parmesan and red pepper flakes, if using, and cook for 2 to 3 minutes until the sauce is smooth and slightly thickened. Add the spinach a handful at a time, stirring as it wilts into the sauce.

6. Return the cod and finish cooking:
Place the cod back into the skillet along with any juices from the plate. Spoon some of the sauce around and over the fish, then cook gently for another 2 to 4 minutes, depending on the thickness of the fillets. The cod is ready when it is opaque, flakes easily with a fork, and reaches 145°F in the thickest part.

7. Finish with lemon and parsley:
Remove the skillet from the heat. Add the lemon juice to the sauce around the cod and gently stir without breaking the fillets. Sprinkle with fresh parsley and serve warm with lemon wedges on the side.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat gently in a covered skillet over low heat until warmed through. Add a small splash of cream or broth if the sauce has thickened.
• Avoid overheating the cod when reheating, since it can become dry and break apart easily.
• Freezing is not recommended because the cream sauce may separate and the texture of the cod can change after thawing.

Notes

• Fresh cod is preferred, but frozen cod works well when fully thawed. Pat it very dry before seasoning so it sears instead of steaming.
• Cod fillets can vary in thickness, so adjust the cooking time as needed. The fish is done when it flakes easily and reaches 145°F in the thickest part.
• For a thicker sauce, add 1 tablespoon all purpose flour before adding the chicken broth. For a lighter sauce, leave the flour out.
• Add the Parmesan over gentle heat and avoid rapidly boiling the sauce, which can cause it to separate.
• Add the spinach gradually since it will wilt down quickly.
• Haddock or another firm mild white fish can be used in place of cod.

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~ Clever Crumbs