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17
Oct 2026

Cod with a creamy sauce

 

Cod with a white wine and cream sauce

Classic fish dish found in the UK and elsewhere in Europe
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine British, French
Servings 2
Calories 900 kcal

Equipment

  • deep frying pan

Ingredients
  

  • 2 pieces fillets of code 200-250 g each
  • 2 tbsp butter
  • 1 pinch ground back pepper
  • 1/2 tsp rock salt
  • 2 units shallots finely chopped
  • 2 cloves garlic finelly chopped
  • 1 cup double cream
  • 1 cup white wine

Instructions
 

  • Brown the cod: Melt the butter in a deep frying pan over medium heat. Add the cod fillets and cook for approximately 3 minutes on each side, taking care not to burn the butter. Remove the cod and set aside on a plate.
  • Cook the shallots and garlic: Add the finely chopped shallots and garlic to the butter remaining in the pan. Cook for 2–3 minutes, until the shallots are soft and translucent.
  • Deglaze the pan: Pour in the white wine, scraping the bottom of the pan to release any browned residue. Bring to a gentle simmer for about 1 minute.
  • Reduce the wine: Continue simmering for approximately 4–6 minutes, until the wine has reduced by about half.
  • Add the cream: Stir in the double cream and simmer gently for 2–3 minutes, until the sauce begins to thicken.
  • Finish cooking the cod: Return the cod fillets to the pan and spoon the sauce over them. Simmer gently for a further 2–4 minutes, depending on the thickness of the fillets, until the fish is opaque and flakes easily.
  • Serve: Remove the pan from the heat and serve the cod immediately, spooning the white wine and cream sauce over the fillets.
Keyword cod, creamy, fish sauce
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