Gather all your ingredients, ensuring everything is fresh and of high quality for the best results. Chop the sun-dried tomatoes and mince the garlic beforehand to streamline the process.

Pat the cod fillets dry with a paper towel and season both sides with salt and black pepper.

Heat olive oil in a large skillet over medium heat. Once hot, add minced garlic and sauté until fragrant (don’t burn it!).

Gently add seasoned cod fillets to the skillet. Cook for 3-4 minutes per side, watching for a nice golden crust.

Once cooked, remove the cod and set it aside.

In the same skillet, pour in chicken broth and heavy cream. Scrape up any flavorful bits stuck to the bottom.

Stir in grated Parmesan cheese until it melts into a creamy sauce.

Add chopped sun-dried tomatoes and wilt in the baby spinach.

Sprinkle in Italian seasoning, then return the cod to the skillet, spooning sauce over the fillets.

Let it simmer for a few moments to blend those flavors together. Serve hot and enjoy!