Creamy Tuscan White Fish Recipe

If you’re looking for a seafood dinner that feels comforting, flavorful, and just a little bit indulgent, this creamy Tuscan cod is such a good one to have in your rotation.

It’s the kind of recipe that comes together quickly in one pan but still feels like you put in extra effort. And whether you serve this fish with orzo, your favorite pasta, rice or just with a crusty loaf of bread, this sauce is mouthwatering!

Why You’ll Love This Recipe

• ready in about 25 minutes
• made in one pan
• packed with flavor from simple ingredients
• perfect for Fish Fridays or easy weeknight dinners
• a creamy Tuscan sauce you'll want to make with pasta, chicken, and everything else!

Ingredients in Tuscan White Fish

For the Cod:

• cod fillets
• kosher salt
• black pepper
• olive oil

For the Creamy Tuscan Sauce:

• butter
• garlic
• shallot
• sun-dried tomatoes
• heavy cream
• chicken broth
• parmesan cheese
• Italian seasoning
• crushed red pepper flakes
• fresh spinach
• lemon juice

How to Make Creamy Tuscan Cod

1. Sear the Cod

Pat the cod dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the fish until lightly golden on both sides. Transfer to a plate.

2. Build the Sauce

In the same skillet, melt butter and sauté the garlic and shallot until fragrant. Add the sun-dried tomatoes and cook for another minute to bring out their flavor.

Pour in the cream and broth, then stir in parmesan, Italian seasoning, and a pinch of red pepper flakes. Let the sauce gently simmer until it starts to thicken.

3. Add Spinach & Finish

Stir in the spinach and let it wilt into the sauce. Add a squeeze of fresh lemon juice. Return the cod to the pan, spooning the sauce over the top, and let it finish cooking for a few minutes until flaky and tender.

Tips for the Best Tuscan Cod

• Pat the fish dry before searing for the best golden crust.
• Don’t overcook the fish when you sear! Cod should be tender and flaky, not dry and will finish cooking in the sauce.
• Use oil-packed sun-dried tomatoes for the best flavor.
• A squeeze of lemon at the end really brings everything together with a bit of acid to cut the rich cream.

What to Serve with Tuscan Cod

This sauce is too good not to soak up, so I love serving it with:

• crusty bread - I love this dish with olive bread for dipping!
• mashed potatoes
• orzo or any pasta
• rice
• roasted vegetables like asparagus or broccolini

Whether you’re making this Creamy Tuscan Cod for a Fish Friday during Lent, a quick weeknight dinner, or a special occasion, it’s the kind of dish that’s always a hit.

More Fish Friday Recipes:

• Crispy Lemon Butter Halibut
• Chili Lime Shrimp Tacos
• Sticky Honey Garlic Salmon Bites
• Spicy Chili Honey Salmon

Creamy Tuscan Cod

Yield: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This creamy Tuscan cod is made with garlic, sun-dried tomatoes, spinach, and parmesan in a rich cream sauce. An easy one-pan seafood dinner ready in 25 minutes.

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Ingredients

• 4 cod fillets (about 6 oz each)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoon butter
• 3 cloves garlic, minced
• ½ of a large shallot, minced
• ½ cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• ½ cup chicken broth
• 1 teaspoon Olio Aglio Seasoning (from Trader Joes) or Italian seasoning
• ¼ teaspoon crushed red pepper flakes (optional, to taste)
• ½ cup grated parmesan
• 2 cups fresh spinach
• 1 tablespoon lemon juice

Instructions

1. Pat cod fillets dry and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the cod and cook about 2–3 minutes per side until lightly golden. The fish does not need to cook completely at this stage.
4. Transfer to a plate.
5. Reduce heat to medium.
6. Add butter to the same skillet. Once melted, add garlic and shallot and cook about 1 minute until fragrant and slightly softened.
7. Stir in the sun-dried tomatoes and cook for another 30 seconds
8. Pour in the heavy cream and chicken broth and bring to a gentle simmer.
9. Add Aglio Olio or Italian seasoning, red pepper flakes and parmesan cheese to the sauce.
10. Stir until the cheese melts and the sauce begins to thicken slightly.
11. Stir in the spinach and cook until just wilted.
12. Add lemon juice.
13. Return the cod to the skillet and spoon some sauce over the fish.
14. Simmer 3–4 minutes until the fish is cooked through and flakes easily.
15. Serve the cod with plenty of creamy sauce and extra parmesan if desired.
    

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 491Total Fat: 42gSaturated Fat: 24gUnsaturated Fat: 18gCholesterol: 120mgSodium: 1127mgCarbohydrates: 15gFiber: 4gSugar: 4gProtein: 18g

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The post Creamy Tuscan Cod (Easy One-Pan Fish Dinner) appeared first on Freutcake.

Church Window Cookies

They’re technically not cookies at all, but rather a no-bake chocolate marshmallow candy that’s rolled into a log and sliced to reveal a beautiful stained glass pattern inside, hence the name church windows. The pastel marshmallows create the “glass,” while the chocolate mixture forms the frame around them.

If you love Rocky Road candy or ice cream, these treats have a very similar flavor profile. You get that same irresistible combination of rich chocolate, chewy marshmallows, and crunchy nuts, but in a sliceable dessert that looks almost like edible stained glass.

Ingredients in Church Window Cookies

These classic no-bake treats come together with just a handful of simple ingredients:

• Semi-sweet chocolate chips
• Salted butter
• Vanilla extract
• Pastel mini marshmallows
• Chopped pistachios
• Sweetened shredded coconut

How to Make Church Window Cookies

These cookies are incredibly easy to make with just a few simple steps:

1. Mix mini marshmallows and pistachios together in a large bowl.

2. Melt the chocolate and butter together, stir in the vanilla and cool slightly.

3. Pour over the marshmallows and pistachios, folding to coat.

4. Spoon the mixture over coconut on parchment, top with more coconut, and roll into logs.

5. Chill until firm, then slice into rounds.

The Secrets the THE BEST Church Window

1. Use really good chocolate. Since this is essentially a candy, this is the time to splurge on a really good quality chocolate that you wouldn't mind eating on it's own like Guittard (my preference) or Ghirardelli. 
2. Use enough coconut. Don't worry about using a lot of coconut to roll the log. It can be messy but it will help the log come together nicely when you roll it in the parchment paper.
3. Roll the logs tight. Use your hands to roll the logs light and shape them. This will make sure there are no little air pockets when you cut.
4. Chill well. Chill these at minimum 3 hours but up to overnight before slicing with a sharp knife! This will make cutting so much easier.

A Nostalgic No-Bake Chocolate Marshmallow Treat

This version is incredibly easy to make and requires just a handful of ingredients and no baking. I added chopped pistachios for a little crunch and color, and rolled the logs generously in sweetened coconut for that classic coconut exterior.

The result is a treat that’s equal parts fun, festive, and beautiful. They’re perfect for holiday cookie trays, an Easter dessert table, or anytime you want something sweet that feels a little retro and a lot fun.

Why You’ll Love These Church Window Cookies

You’re going to love these no-bake Church Window Cookies because they’re incredibly easy to make with just a few simple ingredients and no oven required. They come together quickly and are perfect for when you want a nostalgic sweet treat.

The combination of rich chocolate, chewy marshmallows, crunchy pistachios, and sweet coconut gives them that classic rocky road style flavor, while the colorful marshmallows create a beautiful stained glass effect when sliced.

They’re fun, and guaranteed to stand out on any dessert tray!

Church Window Cookies (no-bake candy)

Yield: 48

Prep Time: 30 minutes

Additional Time: 3 hours

Total Time: 3 hours 30 minutes

No-bake Church Window Cookies with pastel marshmallows create a stained-glass effect, making them perfect for Easter!

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Ingredients

• 12 oz semi-sweet chocolate chips
• ½ cup salted butter
• 1 teaspoon vanilla extract
• 1 (10 oz) bag pastel mini marshmallows
• ½ cup chopped pistachios
• 1 (14 oz) bag sweetened shredded coconut

Instructions

1. In the heatproof bowl of a double boiler, melt the chocolate chips and butter together, stirring frequently until smooth and fully melted.
2. Remove from heat and allow the chocolate mixture to sit for about 5 minutes, or until it is no longer hot to the touch.
3. Stir the vanilla extract into the melted chocolate mixture.
4. In a large mixing bowl, add the mini marshmallows and chopped pistachios.
5. Pour the slightly cooled chocolate mixture over the top and gently fold until everything is evenly coated.
6. Lay out three sheets of parchment paper on your work surface. Divide the shredded coconut between the sheets, spreading it out into an even layer.
7. Spoon the marshmallow mixture evenly over the coconut creating three even logs.
8. Sprinkle additional coconut over the top, then use the parchment to roll the mixture tightly into logs, coating the outside with coconut as you go. Twist the parchment ends tightly to seal.
9. Place the logs in the refrigerator and chill for at least 3 hours, or overnight until firm.
10. Unwrap the chilled logs and (with a very sharp knife) slice into ½-inch rounds to reveal the colorful “church window” pattern.
11. Serve immediately or store chilled until ready to enjoy.

Notes

Tips for Perfect Church Window Cookies

• Allow the chocolate mixture to cool slightly before mixing so the marshmallows keep their shape.
• A sharp knife wiped clean between cuts helps create neat slices.

How to Store

Store slices in an airtight container in the refrigerator for up to 5 days.

Nutrition Information:

Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 76Total Fat: 6gSaturated Fat: 3gUnsaturated Fat: 3gCholesterol: 6mgSodium: 34mgCarbohydrates: 6gFiber: 1gSugar: 5gProtein: 1g

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The post Church Window Cookies (no-bake candy) appeared first on Freutcake.

Crispy Lemon Butter Halibut

For the next recipe in my Fish Friday series for Lent, I wanted something quick, flavorful, and a little bit comforting. Halibut cooks incredibly fast, which makes it perfect for nights when you don’t have a lot of time but still want a dinner that feels thoughtful and satisfying.

The fish bakes in about ten minutes and comes out perfectly tender with a bright lemon butter flavor and a golden Panko topping that adds the best crunchy texture. Served over creamy mashed potatoes with garlicky pan-seared broccolini, this dinner somehow manages to be both easy and a little fancy at the same time.

Why I Love Halibut

If you are hesitant to cook fish or don't care for a fish with a strong flavor, I highly recommend trying Halibut! 

Good fresh Halibut has a mild and delicate flavor but is firm enough to hold its shape while baking, and perfectly flaky once cooked. It’s the kind of fish that doesn’t need much to shine, which is exactly why a simple lemon butter and crispy breadcrumb topping works so well here.

If you enjoy cooking seafood at home, sourcing good fish is half the battle, and this halibut from Wild Alaskan Company truly did not disappoint.

The Secret to the Crispy Topping

One small trick makes this topping extra good: toasting the panko breadcrumbs before adding them to the fish.

By quickly cooking the panko in a little olive oil in a skillet first, the breadcrumbs turn golden and nutty before they even go into the oven. When they bake on top of the halibut, they stay beautifully crisp and add the perfect contrast to the tender fish underneath.

It’s a simple step, but it makes the final dish even better.

Why You’ll Love This Halibut Recipe

This recipe checks all the boxes for an easy dinner:

• ready in about 20 minutes
• simple ingredients
• light but satisfying
• perfect for Fish Fridays during Lent
• elegant enough for guests but easy enough for weeknights.

The bright lemon butter keeps the fish moist while the herby Panko topping adds flavor and texture without overwhelming the delicate halibut.

How to Serve It

While this halibut would be delicious with a simple salad or roasted vegetables, I served it over creamy mashed potatoes with garlicky pan-seared broccolini, which turned it into a really satisfying dinner.

The mashed potatoes soak up the lemon butter beautifully, and the broccolini adds just enough freshness and color to balance everything out.

Tips for Cooking Halibut

1. Pat the fish dry before seasoning.
   This helps the topping adhere better and prevents excess moisture.
2. Don’t overcook it.
   Halibut cooks quickly and should be removed from the oven as soon as it flakes easily with a fork.
3. Use fresh lemon.
   The bright citrus flavor really brings the whole dish together.

Perfect for Fish Fridays

If you’re observing Lent or simply trying to incorporate more seafood into your weekly dinners, this crispy lemon butter halibut is a wonderful place to start. It’s quick, flavorful, and just a little bit impressive.

It's the kind of meal that feels special without requiring much effort at all and even my ten year old daughter devoured it! Honestly, that’s exactly the kind of dinner I’m always looking to make.

More Fish Friday Recipes

• Chili Lime Shrimp Tacos
• Honey Garlic Salmon Bites
• Fish Taco Bowls
• Mahi Mango Fish Tacos
• Spicy Chili Honey Salmon
• Seafood Cioppino

Crispy Lemon Butter Halibut

Yield: 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 5 minutes

Total Time: 25 minutes

This crispy lemon butter halibut is topped with golden herby panko breadcrumbs and baked until perfectly tender. An easy sheet pan seafood dinner ready in about 20 minutes.

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Ingredients

• 4 halibut fillets (about 6 oz each)
• 2 tablespoon butter, melted
• 1 clove garlic, finely minced
• zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 1 tablespoon Dijon mustard

Crispy Herby Panko

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• ½ cup Panko breadcrumbs
• 1 tablespoon olive oil
• 1 tablespoon chopped parsley
• 2 tablespoon finely grated parmesan
• pinch salt
• 1 teaspoon lemon zest

Instructions

1. Preheat oven to 400°F and line a sheet pan with parchment paper.
2. Heat olive oil in a small skillet over medium heat. Add panko and cook, stirring, until golden (3–4 minutes). Remove from heat and allow to cool before mixing in parsley, parmesan, salt, and lemon zest.
3. Pat halibut dry and place on sheet pan.
4. Make Lemon Butter: Stir together melted butter, garlic, lemon zest, lemon juice, and Dijon mustard. Spoon evenly over the halibut filets.
5. Spoon toasted Panko mixture over the fish and gently press to adhere.
6. Bake for 10–12 minutes until halibut flakes easily with a fork.
7. Serve over mashed potatoes with a side of broccolini. Squeeze fresh lemon over the fish before serving.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 340Total Fat: 14gSaturated Fat: 6gUnsaturated Fat: 9gCholesterol: 72mgSodium: 561mgCarbohydrates: 25gFiber: 2gSugar: 2gProtein: 26g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

The post Crispy Lemon Butter Halibut with Herby Panko appeared first on Freutcake.