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Creamy Artichoke Spinach Skillet with Fish



1 pound skinless fish filets (I used tuna)

salt and pepper

smoked paprika

olive oil

2 small shallots or 1/2 onion, chopped

3 cloves garlic, minced

1/2 teaspoon ground sage

1 can full-fat coconut milk 

2 ounces cream cheese (I used Violife dairy free)

1/2 cup grated parmesan (I used Violife dairy free)

4 cups fresh baby spinach

1 can marinated artichokes roughly chopped

juice from 1/2 a lemon


Preheat oven to 350 degrees.

Rub the tuna with paprika, salt, and pepper. Sear in an oven-safe skillet over high heat a few minutes on each side, then remove from skillet.


To the same oven-proof skillet, add a splash of olive oil, shallots, and garlic. Cook until the garlic is fragrant a few minutes. Add the sage and continue cooking another 2-3 minutes until onion and garlic are slightly browned. Add the coconut milk and cream cheese. Season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring constantly until smooth and creamy. Add the parmesan, spinach, and artichokes, and cook until the spinach is wilted, 3-5 minutes. Stir in the lemon juice. Remove from the heat. 


Place the tuna into the sauce. Transfer to the oven and bake 10-15 minutes or until fish is cooked through.

Serve the fish topped with plenty of creamy sauce. Crispy potatoes go well as a side!

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