Garlic Butter Cod Florentine with White Wine Cream Sauce.

Garlic Butter Cod Florentine with White Wine Cream Sauce. This is one of my favorite fancy-but-easy dinners. Everything comes together in a single skillet with cod fillets (though any white fish or even salmon works beautifully), butter, garlic, a splash of white wine, and a touch of cream to create a light, creamy Parmesan sauce with baby spinach and fresh basil. Finish it all with crispy bacon for the perfect salty crunch. It’s simple enough for a weeknight dinner, yet elegant enough for entertaining.

I’ll be the first to admit, fish isn’t always my family’s favorite dinner, so I don’t cook it all that often. But I know so many of you love lighter fish dinners, especially during the summer months.

Recently, I was chatting with a reader who encouraged me to share a cod recipe for summertime. Whenever you all send recipe requests, I always try to create something even better than what you imagined.

My ideas started to wander a bit, but I kept coming back to the fish dinners my Nonnie used to make for my grandpa. She loved a creamy sauce and often made a Florentine-style dish with shrimp. I can still remember her keeping white wine in the fridge and spinach tucked away in the freezer so she could throw together an easy dinner at any time. My grandpa absolutely loved it.

I recreated her recipe here using cod in place of the shrimp and added crispy bacon for extra flavor and texture. The salty crunch from the bacon pairs so perfectly with the flaky fish and creamy sauce. Prosciutto is also delicious here.

These are the details

Ingredients

• cod – both fresh and frozen cod fillets work well here. I use frozen most often.
• bacon – adds a salty, crispy finish that takes this dish over the top.
• olive oil
• salted butter
• fresh thyme
• garlic
• chili flakes
• white wine – adds brightness and depth. If you don’t cook with wine, use white grape juice, apple juice, or simply water
• whole milk or cream – creates a light, creamy sauce. For a dairy-free option, use full-fat coconut milk
• parmesan cheese – freshly grated Parmesan melts best and gives the sauce the richest flavor
• frozen spinach – make sure to thaw and squeeze out any excess water
• fresh basil

Kitchen Tools

You really only need one large skillet for this recipe. I love using a cast iron skillet because it gives the cod the most beautiful golden sear and adds so much flavor to the sauce. A fish spatula is helpful for flipping the fillets without breaking them apart, and freshly grated Parmesan truly makes a difference, so if you have a microplane, definitely use it. Other than that, just keep a few paper towels nearby to pat the fish dry before cooking. That’s the secret to getting a perfectly crisp, golden crust every time.

The Steps

Step 1: Get the Bacon Crispy

Start by cooking the bacon until crisp. Transfer it to a plate and save it for serving, but leave all those flavorful drippings in the skillet. That’s where so much of the flavor comes from, and it makes the sauce extra delicious later on.

Step 2: Prep and Sear the Cod

While the bacon cooks, pat the cod dry and season it well with salt and pepper. I most often use frozen cod for this recipe, so don’t feel like you need anything fancy. Just make sure it’s fully thawed and patted dry before cooking.

Add the olive oil and butter to the skillet. Once the butter is melted and beginning to bubble, add the cod. Let it cook until deeply golden, then carefully flip and cook until flaky. Fish cooks quickly, so keep an eye on it. Once done, transfer the cod to a plate.

Tip: The secret to getting that beautiful golden crust is making sure the fish is completely dry before it hits the skillet.

Step 3: Create the Florentine Sauce

To the same skillet, add the garlic, thyme, and chili flakes. As soon as the garlic becomes fragrant, pour in the wine and let it simmer for a few minutes. If you don’t cook with wine, white grape juice, apple juice, or simply water all work well too.

Stir in the milk or cream and the Parmesan. Add the spinach and cook until wilted and warmed through.

Tip: Freshly grated Parmesan makes all the difference here. It melts into the sauce beautifully and gives it the best flavor.

Tip: I love using frozen spinach because it’s easy to keep on hand and helps this recipe come together even faster.

Step 4: Add the Cod Back

Slide the cod back into the sauce and spoon some of that creamy goodness over top. Let everything simmer together for a minute or two so the fish can soak up all that flavor.

Tip: This is when the whole kitchen starts smelling really good.

Step 5: Finish It Off

Finish with the crispy bacon, fresh basil, and a sprinkle of flaky sea salt. The basil adds the prettiest fresh finish and makes the whole dish feel extra summery.

Serve immediately with crusty bread, roasted potatoes, or whatever you have on hand for soaking up every last spoonful of sauce.

Tip: Don’t skip the flaky sea salt. It’s a small touch, but it really brings everything together.