Remove the cod fish filets from their packaging and place them on a plate lined with a couple paper towels. Use the paper towels to gently pat the fish to remove any excess moisture.

Sprinkle both sides of each filet with sea salt, black pepper, and onion powder.

Heat the avocado oil in a large nonstick skillet over high heat. Allow the skillet to heat up for a few minutes to become sizzling hot. The ideal temperature for the skillet should be between 400 and 450 degrees. If you have a laser thermometer, you can use it to test the temperature of the surface. Otherwise, carefully flicking a small amount of water on the hot surface to test whether or not it dances and immediately evaporates works too.

Carefully place the cod filets on the hot surface and allow them to sear for 2 to 3 minutes per side, until each side is golden brown. Transfer the filets to a plate and set aside. Note: The fish should not be cooked through just yet.

Allow the skillet to cool down for a few minutes, then place it back on the burner. Heat the skillet to medium heat. If needed, add more avocado oil. Sauté the minced garlic for 2 to 3 minutes, until fragrant. Add the can of full-fat coconut milk (or heavy cream if using), along with the paprika, onion powder, lemon zest, lemon juice, drained sun-dried tomatoes, and red pepper flakes (if adding). Bring the sauce to a full boil and cook, stirring occasionally, until it has thickened but is slightly thinner from the consistency you want, about 8 to 15 minutes. Add in the spinach, basil leaves, and chopped green onions and continue cooking until the spinach has wilted. Taste the sauce for flavor and add sea salt and black pepper to your personal taste.

Transfer the cod filets to the skillet with the sauce and spoon the sauce over each filet. Continue cooking and spooning sauce over the fish until the filets are all cooked through and the sauce reaches your desired thickness. Cod is fully cooked once it reaches an internal temperature of 145 degrees Fahrenheit. To check the internal temperature, insert a digital thermometer into the thickest part of each filet.

Serve creamy sun-dried tomato cod with your choice of side dishes, and enjoy!