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Cod with Dill Sauce
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Source: https://recipheon.com/en/recipes/main-dishes/cod-with-dill-sauce
About this recipe
Oven-baked cod served with boiled potatoes and a separately prepared sauce of cream, butter and dill. Fillets weighing about 150 g need only brief baking; remove them once the flesh begins to flake easily. Simmer the sauce gently and add the dill only for the final minute to preserve its fresh aroma. Pour the sauce over the fish on the plates and serve immediately.
Ingredients
4 cod fillets, about 150 g each
250 ml cream
1 bunch dill
500 g potatoes
1 tablespoon butter
1 tablespoon canola oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Preheat a conventional oven (no fan) to 200°C. Peel the potatoes, cut them into even pieces, and cook them in water for 18–22 minutes after it comes to a boil, until tender.
Pat the cod fillets dry, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, brush with the oil, and place on a parchment-lined sheet pan. Bake on the middle rack for 12–15 minutes, until the fish begins to flake easily.
Melt the butter in a saucepan, pour in the cream, and simmer over low heat for 4 minutes, stirring regularly. Add the finely chopped dill and heat for 1 minute more.
Drain the potatoes and divide them among four plates. Add one cod fillet to each and spoon one-quarter of the sauce over every portion.
Serve immediately, before the sauce cools and the delicate fish begins to dry out.
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