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.

Prep Time 15

Cook Time 20

Total Time 35

Servings People

Ingredients

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