Fresh Wild Cod with a White Creamy Sauce
- Serves 4
- 20 mins
- 750gs of Quinlan’s Wild Cod Fillets (Skinless)
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large garlic clove minced
- ½ cup heavy cream (whipping cream)
- ⅓ cup low sodium vegetable broth or chicken broth or seafood broth
- 1.5 tablespoons chopped fresh dill or 1 to 1.5 teaspoons dried dill or dill weed
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Lemon wedges for serving with (optional)
Pat cod fillets dry of excess moisture with paper towels and season with ¼ teaspoon each of salt and black pepper.
Heat olive oil and butter in a 12-inch non-stick frying pan over medium heat.
Place cod fillets in the pan. Cook 3 to 5 minutes on one side.
Carefully flip the cod fillets to the other side and continue to cook for another 3 to 5 minutes or until cod is cooked through, is opaque and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Time may vary, depending on the thickness of your fillets.
Once fillets are done, carefully remove with a spatula, transfer to a plate and set aside.
Add garlic to the pan, stir in, and cook 1 minute.
Pour in cream, broth and remaining ¼ teaspoon each of salt and black pepper.
Simmer, stirring, and cook 4 to 5 minutes or until sauce has reduced/thickened and coats the back of a spoon when you draw your finger through it. Taste for seasoning and add more, if necessary, to taste.
Once sauce has thickened to your liking, stir in dill, lemon juice and lemon zest.
Pour sauce over fish and serve with lemon wedges. Enjoy!