Step 2

Heat the olive oil in a large skillet over medium-high heat. Season the cod fillets with salt and pepper. Place them in the skillet and sear for about 4 minutes on each side until a golden crust forms. Remove the cod from the skillet and set aside.

Step 3

In the same skillet, add minced garlic and sauté for about a minute, until fragrant. Be careful not to burn the garlic.

Step 4

Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer. Slowly add grated Parmesan cheese, stirring until it melts into the sauce.

Step 5

Stir in the chopped sun-dried tomatoes and Italian seasoning. Let the sauce simmer for 3-4 minutes to thicken.

Step 6

Toss in the fresh baby spinach and cook until it wilts, about 2 minutes.

Step 7

Return the cod fillets to the skillet, nestling them into the sauce. Spoon the creamy sauce over the fish and let it simmer for an additional 3-4 minutes, until fully heated through. Taste the sauce and adjust seasoning if necessary.