Pan Fried Cod in Cream Sauce

Pan Fried Cod in Cream Sauce is a dish that combines simplicity with sophistication, making it a standout option for both casual dinners and special occasions. This dish highlights the delicate flavour and tender texture of cod, complemented by a rich, creamy white sauce that enhances its natural sweetness.

Preparation and Cooking

To prepare this dish, start with fresh cod fillets, seasoned lightly with salt and pepper. Heat a pan with a bit of olive oil and butter, and cook the fillets over medium heat until they are golden brown on both sides and flake easily with a fork. This usually takes about 3-4 minutes per side, depending on the thickness of the fillets.

The cream sauce, often a bechamel or a cream-based sauce, is made by melting butter in a saucepan, adding flour to create a roux, and gradually whisking in milk until the sauce is smooth and thickened. For extra flavour, you can add minced garlic, a splash of white wine, and freshly chopped herbs such as parsley or dill. Finish with a squeeze of lemon juice to add a hint of acidity that brightens the dish.

Serving Suggestions

Pan fried cod in cream sauce is versatile enough to be the centrepiece of various courses. As a main course, it pairs beautifully with a range of side dishes. Consider serving it alongside steamed asparagus or green beans, which provide a crisp contrast to the creamy sauce. A side of roasted new potatoes or a buttery mashed potato offers a comforting, hearty complement.

For a more sophisticated presentation, serve the cod on a bed of wilted spinach or with a light, lemony quinoa salad. These options not only add vibrant colour to the plate but also balance the richness of the sauce with their fresh flavours.

Wine Pairing

The ideal wine pairing for this dish should enhance the dish’s delicate flavours without overpowering them. A crisp, light white wine such as a Sauvignon Blanc or a Pinot Grigio works well, as their acidity and citrus notes complement the creaminess of the sauce and the mild flavour of the cod. Alternatively, a Chardonnay with subtle oak and buttery undertones can mirror the richness of the dish, creating a harmonious pairing.

Basically, pan fried cod in cream sauce is a delightful dish that can elevate any meal. Its versatility in presentation and compatibility with various wines and side dishes make it a favourite among seafood lovers and gourmet enthusiasts alike. I have also used other firm white fish such as haddock and hake to great success.

Pan Fried Cod in Cream Sauce

Pan-fried cod in white sauce combines tender cod fillets with a rich, creamy sauce, making it a versatile dish suitable for any occasion. Pair it with crisp vegetables and a light white wine for a delightful dining experience.

4.79 from 64 votes

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Course: Main Dish

Cuisine: British, French

Keyword: Alcohol, Cod, Creamy Sauce, Herbs, Pan Fried, Pan Fried Cod, Seafood, White Wine

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 People

Calories: 1122kcal

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Ingredients

 

MetricImperial

Cod Ingredients:

• 4 large cod fillets 6 oz each
• salt to taste
• pepper to taste
• 2 tbsp olive oil
• 2 tbsp unsalted butter

Cream Sauce Ingredients:

• 2 tbsp unsalted butter
• 2 cloves garlic minced
• 1 cup heavy cream
• 1/4 cup white wine optional
• 2 tbsp fresh parsley chopped
• 1 tbsp fresh dill chopped
• 1/2 medium lemon juice only
• salt to taste
• pepper to taste

Instructions

• Season the cod fillets with salt and pepper on both sides.
  4 large cod fillets, salt, pepper
• In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat.
  2 tbsp olive oil, 2 tbsp unsalted butter
• Add the cod fillets and cook for 3-4 minutes per side, until golden brown and the fish flakes easily with a fork. Remove the fillets from the skillet and set aside.
• In the same skillet, melt 2 tablespoons of butter over medium heat.
  2 tbsp unsalted butter
• Add the minced garlic and sauté for 1-2 minutes until fragrant.
  2 cloves garlic
• Pour in the heavy cream, stirring continuously until the sauce begins to thicken, about 3-5 minutes.
  1 cup heavy cream
• If using, add the white wine and let it simmer for another 2 minutes.
  1/4 cup white wine
• Stir in the chopped parsley, dill, and lemon juice. Season with salt and pepper to taste.
  2 tbsp fresh parsley, 1 tbsp fresh dill, 1/2 medium lemon, salt, pepper
• Return the cooked cod fillets to the skillet, spooning the cream sauce over them.
• Let the fillets simmer in the sauce for 2-3 minutes to absorb the flavours.
• Serve the cod fillets hot, garnished with extra parsley if desired.
• Pair the cod with steamed asparagus or green beans and roasted new potatoes or buttery mashed potatoes.
• A light quinoa salad or wilted spinach also makes a great side dish.

Nutrition

Calories: 1122kcal | Carbohydrates: 4g | Protein: 162g | Fat: 46g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 484mg | Sodium: 506mg | Potassium: 3824mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 1764IU | Vitamin C: 20mg | Calcium: 197mg | Iron: 4mg