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Baked Cod with Pink Cream Sauce

4 servings

30 minutes

Recipe from Svetlana Krotkova's book "I Choose Fish! A Complete Guide to Selection and Cooking from a Third-Generation Fishmonger.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
404.7
kcal
32.9g
grams
22g
grams
10.3g
grams
Ingredients
4servings
Cod fillet
700 
g
Dry pink wine
300 
ml
Cream 33%
200 
ml
Butter
20 
g
Bay leaf
3 
pc
Shallots
2 
pc
Parsley
2 
sprig
Lemon
0.5 
pc
Pink pepper
0.5 
tsp
Salt
 
to taste
Ground black pepper
 
to taste
Cooking steps

  • 1

    Preheat the oven to 180 degrees.

  • 2

    Season the cod fillet with salt and pepper on both sides.

    Required ingredients:
    1. Salt:  to taste
    2. Ground black pepper:  to taste

  • 3

    Place the fillet in the baking dish.

    Required ingredients:
    1. Cod fillet: 700 g

  • 4

    Pour 100 ml of wine over it, sprinkle with lemon zest, and top with a few lemon slices and a bay leaf.

    Required ingredients:
    1. Dry pink wine: 300 ml
    2. Lemon: 0.5 piece
    3. Bay leaf: 3 pieces

  • 5

    Cover the form with foil or baking paper, leaving a small hole for steam to escape.

  • 6

    Bake for about 20 minutes.

  • 7

    Finely chop shallots or red onion, and mince the parsley.

    Required ingredients:
    1. Shallots: 2 pieces
    2. Parsley: 2 sprigs

  • 8

    Melt butter in a pan and sauté shallots over low heat until translucent.

    Required ingredients:
    1. Butter: 20 g
    2. Shallots: 2 pieces

  • 9

    Then add the remaining wine, increase the heat, and let the wine reduce by half.

    Required ingredients:
    1. Dry pink wine: 300 ml

  • 10

    Reduce the heat again and pour in the cream.

    Required ingredients:
    1. Cream 33%: 200 ml

  • 11

    Salt and simmer for 2-3 minutes until desired consistency.

    Required ingredients:
    1. Salt:  to taste

  • 12

    Add half of the parsley and remove from heat.

    Required ingredients:
    1. Parsley: 2 sprigs

  • 13

    Pour the finished cod with creamy sauce, sprinkle with fresh parsley and crushed pink pepper — and serve.

    Required ingredients:
    1. Parsley: 2 sprigs
    2. Pink pepper: 0.5 teaspoon

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