58. Keto-Friendly Creamy Spinach and Artichoke Stuffed Cod with Lemon Butter Sauce
Are you looking for a healthy and tasty seafood dish that’s also keto-friendly? Look no further than this Keto-Friendly Creamy Spinach and Artichoke Stuffed Cod with Lemon Butter Sauce! This recipe is a culinary masterpiece that combines the delicate flavor of cod with a creamy spinach and artichoke filling, all enveloped in a luscious lemon butter sauce. Get ready to tantalize your taste buds with this low-carb delight.
Ingredients:
- 4 cod fillets (6 ounces each), skinless and boneless
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 10 ounces frozen spinach, thawed and squeezed dry
- 1 cup chopped artichoke hearts
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 cup lemon juice
- 2 tablespoons butter
Instructions:
1. Preheat Oven:
Begin by preheating your oven to 400°F (200°C). This will ensure that your cod is cooked evenly and to perfection.
2. Prepare the Cod:
While the oven heats up, take the cod fillets and pat them dry with paper towels. This will help them crisp up nicely in the oven.
3. Sauté the Veggies:
In a large nonstick skillet over medium heat, heat the olive oil. Once shimmering, add the chopped onion and cook until softened. Then, add the minced garlic and cook for another minute, stirring constantly. The aromatic flavors of the onion and garlic will infuse your dish with savory goodness.
4. Combine the Filling:
In a medium bowl, combine the thawed and squeezed spinach, chopped artichoke hearts, grated Parmesan cheese, chopped fresh parsley, salt, and black pepper. Stir until well combined. This flavorful mixture will create a tantalizing filling for your cod.
5. Stuff the Cod:
Lay each cod fillet flat on a work surface. Divide the spinach and artichoke mixture evenly among the four fillets and place it in the center of each one. Then, carefully fold the sides of each fillet over the filling to create a sealed pocket. The cod will be ready to be baked once it’s stuffed.
6. Bake the Cod:
Place the stuffed cod fillets in a lightly greased baking dish. Bake uncovered in the preheated oven for 20-25 minutes or until the fish is cooked through and flakes easily with a fork. The cod should reach an internal temperature of 145°F (63°C).
7. Make the Lemon Butter Sauce:
While the cod bakes, prepare the delectable lemon butter sauce. In a small saucepan over medium heat, melt the butter. Once melted, whisk in the heavy cream and lemon juice. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally. The sauce should slightly thicken and infuse with a citrusy tang.
8. Serve and Enjoy:
Once the cod is cooked and the sauce is ready, it’s time to relish this culinary delight. Plate the stuffed cod fillets and generously spoon the lemon butter sauce over them. Garnish with a sprinkle of fresh parsley and serve immediately. The creamy spinach and artichoke filling, enveloped in the zesty lemon butter sauce, will create a symphony of flavors that will leave you craving more.
This dish is not only delicious but also incredibly versatile. You can substitute other types of fish, such as halibut or salmon, for the cod. Additionally, you can add a touch of heat by incorporating some red pepper flakes into the filling. Serve this keto-friendly dish as a main course with a side of roasted vegetables or a fresh salad. No matter how you choose to enjoy it, this Creamy Spinach and Artichoke Stuffed Cod with Lemon Butter Sauce is sure to impress.
