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Creamy Garlic Parmesan Fish Skillet - A Cozy, Weeknight Winner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • White fish fillets (1 to 1.5 pounds): cod, halibut, haddock, tilapia, or sea bass, about 4 fillets
  • Salt and black pepper: to season the fish
  • Olive oil (1 tablespoon): for searing
  • Butter (2 tablespoons): for richness and to help brown the garlic
  • Garlic (4–5 cloves, minced): the star of the sauce
  • Crushed red pepper flakes (pinch, optional): for gentle heat
  • Chicken or seafood stock (1/2 cup): builds depth in the sauce
  • Heavy cream (3/4 cup): creates a silky, stable sauce
  • Freshly grated Parmesan (1/2 cup, packed): melts smoothly and adds savory bite
  • Lemon (1): zest and juice for brightness
  • Fresh parsley (2 tablespoons, chopped): for a fresh, herb finish
  • Baby spinach (2 cups, optional): folds into the sauce for extra greens
  • Neutral thickener (optional): 1 teaspoon cornstarch mixed with 2 teaspoons water if you want a thicker sauce

Method
 

  1. Pat the fish dry and season. Blot the fillets with paper towels. Season both sides with salt and black pepper. Dry fish browns better and won’t steam.
  2. Sear the fish. Heat olive oil in a large skillet over medium-high. When shimmering, add the fish and sear 2–3 minutes per side until lightly golden. Do not cook through yet. Transfer to a plate; tent loosely with foil.
  3. Build the aromatics. Reduce heat to medium. Add butter to the same skillet. When melted, add garlic and a pinch of red pepper flakes. Cook 30–60 seconds until fragrant, stirring often so the garlic doesn’t brown.
  4. Deglaze. Pour in the stock and scrape up browned bits. Simmer 1–2 minutes to reduce slightly. Those bits add tons of flavor.
  5. Create the cream base. Stir in heavy cream and bring to a gentle simmer. Reduce heat to medium-low. Add Parmesan gradually, stirring until melted and smooth. If you want a thicker sauce, whisk in the cornstarch slurry and simmer 30 seconds.
  6. Brighten and season. Add lemon zest and 1–2 teaspoons lemon juice. Taste and adjust with salt, pepper, or more lemon as needed. The sauce should be savory, garlicky, and bright.
  7. Add greens (optional). Fold in spinach and cook 30–60 seconds until just wilted.
  8. Finish the fish. Nestle the seared fillets back into the skillet with any juices. Spoon sauce over the top. Simmer gently 2–4 minutes, or until the fish flakes easily with a fork and reaches 145°F at the thickest part.
  9. Garnish and serve. Sprinkle with parsley. Serve straight from the skillet with extra lemon wedges. Pair with rice, mashed potatoes, buttered noodles, or crusty bread.