L
L
o
o
a
a
d
d
i
i
n
n
g
g
.
.
.
.
.
.
EasyCook
EasyCook
Paella dish
Gata CookiesArmenian cuisine
Paella dish
Ajvar pepper sauceSerbian cuisine
Paella dish
Puchero Vegetable SoupLatin American cuisine
Paella dish
Cuban-style meat vaca fritaCuban cuisine
Paella dish
American Macaroni and CheeseAmerican cuisine
Paella dish
Spring rollsPan-Asian cuisine
Paella dish
Latvian pies sklandrausisLatvian cuisine
Paella dish
Sturgeon in Pomegranate SauceGeorgian cuisine
Paella dish
Pastel de NataPortuguese cuisine
Paella dish
Pate de Campagne (Country Pate)French cuisine

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

Similar recipes