Cod with White Wine Sauce
Today, a delicious classic from French cuisine: Cod with White Wine Sauce. Enjoy a delicious fish recipe that tastes really good. The main ingredients: are fresh cod that is perfectly fried, topped with a delicious white wine sauce, which is creamy and refined.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- oven dish
- frying pan
Ingredients
Pan-Seared Cod fillets
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- 1 ¼ pound cod fillets 4 fillets
- 2 tablespoons sunflower oil
White wine sauce
- 2 tablespoons sunflower oil
- 1 shallot finely chopped
- ⅔ cup vegetable stock
- ⅔ cup dry white wine
- 1 teaspoon lemon juice freshly squeezed
- 1 teaspoon white wine vinegar
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ¼ teaspoon sugar
- ¾ cup cream
- 2 tablespoons butter cold, in cubes of ½ x. ½ inch (1 x 1 cm)
- 2 teaspoons fresh thyme leaves only
Ingredients you need per step are listed below the step in Italic
Instructions
Pan-Seared Cod fillets
- Preheat the oven to
285 °F or 
250 °F. - Mix the flour with salt and pepper on a deep plate.½ cup all-purpose flour, ½ teaspoon salt, ¼ teaspoon ground white pepper
- Press the cod fillets into the flour until well coated, tapping off the excess.1 ¼ pound cod fillets
- Heat oil in a large skillet until hot. Fry the fish for 2 to 3 minutes on both sides until golden brown and cooked through.2 tablespoons sunflower oil
- Remove the cod from the pan, place it in the baking dish, and put it in the oven.
White wine sauce
- Heat oil in the frying pan and add the shallot.2 tablespoons sunflower oil, 1 shallot
- Cook for three minutes until translucent, stirring occasionally.
- Add the stock, white wine, lemon juice, vinegar, salt, pepper, and sugar, and stir well. Bring to a boil and, stirring occasionally, reduce until you've got half the amount of liquid.⅔ cup vegetable stock, ⅔ cup dry white wine, 1 teaspoon lemon juice, 1 teaspoon white wine vinegar, ⅛ teaspoon salt, ⅛ teaspoon pepper, ¼ teaspoon sugar
- Pour the cooking cream into the frying pan and let it simmer for 2 minutes on low heat.¾ cup cream
- Add the cold butter cubes to the pan and stir with a wooden spoon until melted. The sauce is now thicker.2 tablespoons butter
- Return the fish to the pan and spoon some sauce over it.
- Scatter thyme leaves over the fish and sauce and serve.2 teaspoons fresh thyme
NOTES
1. Vegetable Stock - A delicious recipe for homemade vegetable stock. Use a dry white wine such as Sauvignon Blanc or Pinot Grigio. Do not use sweet white wine or cooking wine. By varying the type of wine, your sauce gets a different taste.
2. Cod
It is important to quickly cool the sauce and fish you want to store to prevent bacterial growth.
- Pangasius fillets or Salmon filet are also good choices.
- The fish must be fully cooked before serving. It is then opaque and white. And if you prick it with a fork, it falls apart easily. The cooking time is around three minutes, but it depends on the thickness of your fish.
- Herbs - Add extra flavor to the sauce. Parsley, dill, and rosemary are good choices.
- Very tasty - Sauce - Add some shrimp to the white wine sauce.
- Creamier - Replace the cream with sour cream or crème fraîche.
It is important to quickly cool the sauce and fish you want to store to prevent bacterial growth.
- Refrigerator (Sauce): You can make the sauce earlier. Store it covered in the fridge up to two days in advance. Then, heat it over low heat, stirring, until warm.
- Refrigerator (Leftovers of cod with white wine sauce) - Store in an airtight container for up to two days.
- Freezer: You cannot freeze this recipe because the sauce can curdle.
- Reheat
- Microwave: Reheat fish with sauce at 30-second intervals until hot. Stir in between.
- Skillet: Add two tablespoons of water and heat over low heat, occasionally stirring, until hot. Then immediately remove it from the stove; otherwise, your fish may become dry.
Nutrition
Calories: 547kcal | Carbohydrates: 17g | Protein: 28g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 665mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1033IU | Vitamin C: 4mg | Iron: 2mg
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