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Cod with Parsley and Dill Sauce

Course Lunch
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Fiona Maclean

Ingredients

  • 2 pieces Skrei or other White Fish Cod, Hake or Haddock will work with this recipe
  • 30 g Butter
  • 200 ml White Wine
  • 150 ml Double Cream
  • 1 bunch Parsley Flat leafed is milder and sweeter, curly is more traditional. Remove stalks and chop finely
  • 1 sprig Dill Finely chopped
  • 2 Shallots Finely chopped
  • Salt and Pepper to taste
  • 1 teaspoon Dijon mustard

Instructions

  1. Pat the fish dry between kitchen paper
  2. Melt half the butter in a small heavy bottom pan
  3. Soften the shallots in the butter for 5 minutes
  4. Add the white wine and mustard then boil rapidly for around 10 minutes to reduce by a half
  5. Strain the liquid and wipe the pan out.
  6. Heat the remaining butter in a frying pan till sizzling.
  7. Put the fish skin side down in the frying pan and cook for 2 minutes
  8. Return the reduced wine to the pan, stir through the cream and chopped herbs and heat very gently til warm
  9. Turn the fish and cook for a further 2-4 minutes depending on the thickness of the pieces.
  10. Serve with the sauce on the side accompanied by green vegetables and mashed potatoes