Baked Cod with Pink Cream Sauce
Main Dishes | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Recipe from a cookbook by Emily Johnson, 'I Choose Fish! A Complete Guide to Choosing and Preparing Fish.'
Ingredients
- Cod fillet - 24.7 oz
- Rosé Dry Wine - 10 fl oz
- 33% Cream - 7 fl oz
- Butter - 0.7 oz
- Bay leaf - 3 pieces
- Shallot - 2 pieces
- Parsley - 2 sprigs
- Lemon - ½ piece
- Pasilla Pepper - ½ teaspoon
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Season the cod fillet with salt and pepper on both sides.
Step 3
Place the fillet in a baking dish.
Step 4
Pour 100 ml of wine over it, sprinkle with lemon zest, and place a few lemon slices and bay leaves on top.
Step 5
Cover the dish with foil or parchment paper, leaving a small opening for steam to escape.
Step 6
Bake for about 20 minutes.
Step 7
Finely chop the shallots and parsley.
Step 8
Melt the butter in a pan and sauté the shallots over low heat until translucent.
Step 9
Then add the remaining wine, increase the heat, and let the wine reduce by half.
Step 10
Lower the heat again and pour in the cream.
Step 11
Season with salt and simmer for 2–3 minutes until the desired consistency is reached.
Step 12
Add half of the parsley and remove from heat.
Step 13
Drizzle the finished cod with the cream sauce, sprinkle with fresh parsley and crushed pink pepper — and serve.
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