Creamy Boursin Cod with Spinach
Welcome to the Great Canadian Food Passport — Stop #33: Newfoundland & Labrador
This Creamy Boursin Cod with Spinach is an easy seafood dinner made with tender cod fillets, creamy Boursin Garlic & Fine Herbs cheese, fresh spinach and a touch of lemon. The cod is lightly seasoned and pan-seared before being finished in a rich, creamy sauce.
Love creamy Boursin seafood? Try my [Boursin Salmon with Spinach] next, or continue exploring the Great Canadian Food Passport
It’s ready in about 30 minutes and makes a delicious weeknight dinner served with mashed potatoes, rice or crusty bread.
For Stop #33, we’re heading to Newfoundland & Labrador!
Cod has been an important part of Newfoundland and Labrador’s history, culture and coastal way of life for generations. Parks Canada also documents historic cod recipes from Newfoundland and Labrador, reflecting the long-standing importance of cod in the region.
For this stop, I’m taking that classic Canadian fish and giving it a creamy Boursin Garlic & Fine Herbs twist.
This isn’t a traditional Newfoundland recipe. Instead, it’s a modern Canadian Cooking Adventures recipe inspired by one of the province’s most iconic ingredients.
One province. One recipe. One delicious stop at a time.
How to Make Creamy Boursin Cod with Spinach
- Season the cod: Pat the cod fillets dry with paper towel. Season both sides with salt, pepper, garlic powder and paprika.
- Sear the cod: Heat the olive oil in a large skillet over medium-high heat. Add the cod and cook for about 3–4 minutes per side, depending on thickness. Transfer the cod to a plate.
- Cook the aromatics: Reduce the heat to medium and add the butter. Add the shallot and cook for 2–3 minutes until softened. Add the garlic and cook for another 30 seconds.
- Make the Boursin sauce: Add the broth and heavy cream. Stir in the Boursin cheese and Parmesan. Cook gently, stirring until the cheese melts and the sauce becomes smooth and creamy.
- Add the spinach: Stir in the fresh spinach and cook for 1–2 minutes, just until wilted.
- Add the lemon: Stir in the lemon juice and lemon zest. Taste and add more salt or pepper if needed.
- Finish the cod: Return the cod fillets to the skillet and spoon some of the creamy Boursin sauce over the top. Simmer gently for another 2–3 minutes, or until the cod is cooked through and flakes easily.
- Serve: Garnish with fresh parsley and a little extra lemon zest. Serve immediately with mashed potatoes, rice or crusty bread.
What Should I Serve with Boursin Cod?
This creamy cod is delicious served with mashed potatoes, rice or buttered egg noodles.
For something lighter, serve it with roasted asparagus, green beans or a simple green salad.
And don’t forget some crusty bread for soaking up that Boursin sauce!
Can I Use Frozen Cod?
Yes. Frozen cod works well in this recipe. Thaw it completely in the refrigerator and pat it very dry with paper towel before seasoning and cooking.
Removing excess moisture helps the cod sear properly instead of steaming in the skillet.
Can I Use Another Fish?
Absolutely. Haddock is an excellent substitute for cod and would work particularly well in this creamy Boursin sauce.
You could also use halibut, although cooking time will depend on the thickness of the fillets.
Can I Use a Different Boursin Flavour?
Yes. Boursin Garlic & Fine Herbs is my first choice for this recipe, but another savoury Boursin variety can work as well.
The garlic and herbs pair especially well with the mild flavour of cod.
Canadian Cooking Adventures Tip
Don’t overcook the cod. Cod is a lean fish, so it can become dry if cooked too long.
Keep the sauce at a gentle simmer and return the cod to the skillet only at the end. Once the fish flakes easily with a fork and reaches 145°F (63°C), it’s ready to serve.
How to Store Leftover Boursin Cod
Store leftover cod and sauce in an airtight container in the refrigerator for up to 2 days.
Reheat gently over low heat or in the microwave until warmed through. Avoid overheating the fish, as it can become dry.
Creamy Boursin Shrimp with Garlic, Spinach & Sun-Dried Tomatoes
Ingredients
- For the Shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- For the Boursin Sauce
- 150 g Boursin Garlic & Fine Herbs
- ½ cup heavy cream
- ½ cup chicken or seafood broth
- 3 cloves garlic, minced
- 1 small shallot, finely diced
- ½ cup sun-dried tomatoes packed in oil, drained and chopped
- 3 cups fresh baby spinach
- ¼ cup freshly grated Parmesan
- 1 tbsp butter
- 1 tsp lemon juice
- ½ tsp lemon zest
- ¼ tsp red pepper flakes, optional
- 2 tbsp fresh parsley, chopped
Instructions
- Season the shrimp: Pat the shrimp dry and season with salt, pepper, garlic powder and smoked paprika.
- Sear the shrimp: Heat olive oil in a large stainless steel skillet over medium-high heat. Add shrimp in a single layer and cook for about 1–2 minutes per side, just until pink and lightly golden. Remove from the skillet and set aside.
- Build the flavour: Reduce heat to medium. Add butter, shallot and sun-dried tomatoes to the same skillet. Cook for 2–3 minutes, then add the garlic and cook for another 30 seconds.
- Make the creamy Boursin sauce: Pour in the broth and heavy cream. Add the Boursin and Parmesan, stirring until the cheese melts into a smooth, creamy sauce.
- Add the spinach: Stir in the spinach and cook for 1–2 minutes until wilted.
- Finish the sauce: Add lemon juice, lemon zest and red pepper flakes if using. Taste and adjust the seasoning.
- Return the shrimp: Add the shrimp back to the skillet and gently toss to coat. Simmer for 1–2 minutes, just until the shrimp are heated through.
- Garnish and serve: Sprinkle with fresh parsley and a little extra Parmesan. Serve immediately.
Notes
Don't overcook the shrimp. Shrimp cook quickly, so remove them from the skillet as soon as they're pink and opaque. They'll finish warming when they're returned to the sauce.
Use the oil from the tomatoes. If your sun-dried tomatoes are packed in oil, you can use a teaspoon of that oil in place of some of the olive oil when sautéing the shallot and tomatoes for even more flavour.
Fresh spinach works best. Baby spinach wilts quickly and keeps the sauce vibrant without overwhelming the shrimp.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 555Total Fat: 29gSaturated Fat: 14gUnsaturated Fat: 16gCholesterol: 325mgSodium: 1838mgCarbohydrates: 29gFiber: 6gSugar: 4gProtein: 47g
These calculations are based off Nutritionix