French · Dinner
Baked Cod with White Wine Sauce
French bistro-style baked cod fillet finished in a white wine and shallot pan sauce, enriched with butter and cream, brightened with lemon and parsley. The fish is oven-baked until it flakes, then plated with the reduced sauce spooned over the top.
$8
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
398Calories
33.9gProtein
24.8gFat
3.9gCarbs
1.4gSugar
0.2gFiber
420mgSodium
161mgChol
14.2gSat Fat
680mgPotassium
55mgCalcium
1.1mgIron
2.1mcgVitamin B12
8.5mgVitamin C
gluten-free
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat the cod fillet dry with paper towels, season both sides with salt and pepper, and preheat the oven to 400°F (200°C).
2
Heat
Warm the olive oil in a small ovenproof skillet over medium heat and cook the finely chopped shallot and minced garlic for 2 minutes until softened.
3
Heat
Pour the white wine into the skillet, simmer over medium heat for 3 minutes until reduced by half and the alcohol smell fades away.
4
Heat
Nestle the cod fillet into the skillet, spoon some wine reduction over it, and bake at 400°F (200°C) for 12–15 minutes until opaque.
5
Heat
Remove from heat and whisk the butter and heavy cream into the pan liquid over low heat until the sauce turns glossy.
6
Plate
Stir the lemon juice and chopped parsley into the sauce, spoon it over the cod, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g cod fillet
- 22 small shallot
- 2/3 cup160ml dry white wine
- 4 tbsp56g unsalted butter
- 2 clove2 clove garlic
- 2 tbsp2 tbsp parsley
- 4 tbsp60ml heavy cream
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp olive oil
- salt, to taste
- black pepper, to taste
