Pan-Seared Cod with Garlic Cream Sauce over Sautéed Spinach

Ingredients (Serves 2–3)

For the cod:

•     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

Instructions

Prepare the cod:

Pat the cod dry with paper towels. Season both sides with salt and black pepper.

Sear the cod:

Heat olive oil and butter in a skillet over medium-high heat.

Sear the cod for about 3–4 minutes per side, or until golden-brown and cooked through. Remove and set aside.

Make the garlic cream sauce:

In the same skillet, melt 1 tbsp butter. Add minced garlic and cook for 30 seconds.

Stir in cream and Dijon mustard (if using), and simmer for 2–3 minutes until slightly thickened.

Season with salt, pepper, and stir in fresh herbs.

Sauté the spinach:

In a separate pan, heat olive oil and garlic over medium heat. Add spinach and cook, stirring until wilted. Season with a pinch of salt.

Assemble:

Place a bed of sautéed spinach on each plate. Top with a seared cod fillet and spoon over the garlic cream sauce.