In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the cod fillets with salt and black pepper, then place them in the hot skillet. Sear for about 4 minutes on one side until golden brown, then carefully flip and cook for an additional 4 minutes on the other side. Once cooked, remove the cod and set it aside on a plate, keeping it warm.

In the same skillet, add another drizzle of olive oil if needed, then sauté 2 minced garlic cloves over medium heat. Cook for about 1 minute, stirring frequently, until the garlic becomes fragrant and starts to turn golden.

Pour in 1 cup of heavy cream and 1 cup of chicken broth into the skillet. Stir to combine and bring the mixture to a gentle simmer. Once simmering, add ½ cup of grated Parmesan cheese, stirring continuously until the cheese has melted completely and the sauce becomes smooth and creamy.

To your creamy base, mix in ½ cup of chopped sun-dried tomatoes and 1 teaspoon of Italian seasoning. Allow the sauce to simmer for another 3-4 minutes, letting the flavors meld together beautifully.

Add 2 cups of baby spinach to the skillet, stirring gently to incorporate into the sauce. Cook for about 2 minutes, or until the spinach is wilted and vibrant green.

Return the seared cod fillets to the skillet, spooning the creamy sauce over the top. Allow it to gently simmer for an additional 3-4 minutes, ensuring the fish is heated through.