Cajun Creamy Tuscan Fish (Print Version)
# Ingredients:
→ Fish and Seasonings
01 -
2 white fish fillets (tilapia, cod, or catfish)
02 -
1 tbsp olive oil
03 -
1 tbsp butter
04 -
1 tsp Cajun seasoning
05 -
1/2 tsp garlic powder
06 -
1/2 tsp smoked paprika
07 -
1/2 tsp salt
08 -
1/2 tsp black pepper
→ Creamy Sauce
09 -
1 tbsp butter
10 -
3 cloves garlic, minced
11 -
1/2 cup heavy cream
12 -
1/4 cup Parmesan cheese, grated
13 -
1/2 tsp Cajun seasoning
14 -
1 cup fresh spinach
15 -
1/4 cup sun-dried tomatoes, chopped
→ Starches and Vegetables
16 -
1 cup white rice, cooked
17 -
2 cups broccoli florets
18 -
1 tbsp olive oil
19 -
1/2 tsp garlic powder
20 -
1/2 tsp salt
21 -
1/2 tsp black pepper
# Instructions:
01 -
Cook white rice according to package instructions and set aside.
02 -
Preheat oven to 200°C (400°F). Toss broccoli with olive oil, garlic powder, salt, and black pepper. Roast for 15-20 minutes until tender and slightly crispy.
03 -
Pat the fish fillets dry and season with Cajun seasoning, garlic powder, paprika, salt, and black pepper. Heat olive oil and butter in a skillet over medium-high heat. Cook fish for 3-4 minutes per side until golden brown and flaky. Remove from the skillet and set aside.
04 -
In the same skillet, melt butter and sauté garlic for 30 seconds. Stir in heavy cream, Parmesan cheese, and Cajun seasoning. Add spinach and sun-dried tomatoes, stirring until the sauce thickens. Simmer for 2 minutes, then pour over the cooked fish.
05 -
Plate the fish over a bed of white rice. Spoon extra creamy Tuscan sauce on top. Serve with roasted broccoli on the side.