Baked Cod with Pink Cream Sauce

Main Dishes • European

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 25 oz
Rosé Dry Wine 10 fl oz
33% Cream 5 fl oz
Butter 0 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 355°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.