Home Recipe Fresh Wild Cod with a White Creamy Sauce

Fresh Wild Cod with a White Creamy Sauce

  • Serves 4
  • 20 mins
Cod-Fillets-with-Cream-Sauce-on-Plate Feature

  • 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)
  •  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!