French · Dinner
Cod Steak with White Wine Sauce
Pan-seared cod fillet finished in a reduced white wine and shallot sauce enriched with butter and cream, brightened with lemon and parsley. Served with buttered new potatoes and asparagus, the fish stays moist and flaky beneath a glossy, tangy sauce with classic French bistro character.
$10
12 minsPrep
18 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
485Calories
39.8gProtein
28.1gFat
18.3gCarbs
2.4gSugar
3.9gFiber
612mgSodium
163mgChol
15.7gSat Fat
1380mgPotassium
88mgCalcium
2.4mgIron
2.1mcgVitamin B12
26mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the cod fillet dry with paper towels. Season both sides with salt and pepper. Halve the potatoes and trim the asparagus spears.
2
Boil
Place potatoes in a small pot of salted water over high heat for 12–14 minutes until a knife slides through with no resistance.
3
Sear
Heat olive oil in a skillet over medium-high heat. Sear the cod fillet 3–4 minutes per side until opaque and flaking easily.
4
Reduce
In the same skillet over medium heat, melt 1 tablespoon butter with the minced shallot 2 minutes until softened. Pour in white wine, scrape up browned bits, and simmer 3–4 minutes until halved. Stir in cream and simmer 3 minutes until thickened. Whisk in remaining 2 tablespoons butter off heat until glossy. Stir in lemon juice, parsley, salt, and pepper.
5
Plate
Set the cod fillet on a warm plate, spoon sauce over it, and arrange potatoes and asparagus alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g cod fillet
- 2/3 cup160ml dry white wine
- 22 small shallot
- 6 tbsp84g butter, divided
- 4 tbsp60ml heavy cream
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp fresh parsley
- salt, to taste
- black pepper, to taste
- 7 oz200g new potatoes
- 5 oz140g asparagus spears
