Cod with a Creamy Dill Sauce

Cod loin with a silky smooth cream and dill sauce sounds fancy, but like most fish recipes, this is quick to cook, and it tastes superb.

When I say quick to cook, this dish takes less than 25 minutes to cook and prepare, and only half of that time is spent cooking!

Fish in a Creamy Dill and Caper Sauce

Fish has a reputation amongst many as being difficult to cook... and I have no idea why?

Sure, overcooked fish is not the best! But it cooks very quickly and requires no special skills or techniques, beyond being able to use a timer.

I have dishes that range from bacon-wrapped monkfish to halibut with a potted shrimp sauce and roasted turbot with new potatoes to mackerel fillets with horseradish hash.

This time out I have some beautiful cod loin that is pan-fried before being finished in a simple cream, dill and caper sauce.

The sauce is thickened ever so slightly with a little mayonnaise, which makes it really silky and cling to the fish.

The flavours are classic combinations, and whilst being punchy, they allow the sweetness of the cod to shine through.

And all of this loveliness takes less than 25 minutes to make!

Frequently Asked Questions

Can I use a different type of fish?

Yes, any firm white fish like haddock, pollock, cod and halibut work well.

Can I use fillets of cod?

Yes, although loin works better as it has a more uniform thickness. If you are going to use a fillet of cod, use cuts from the thicker end of the fillet.

Do I have to use skinless fish?

I think that this recipe works better with skinless fish, primarily because the fish rests and then is reheated in the sauce.

The skin of fish will become soggy during this time, and it is less than pleasant to eat.

If you can only get fish with the skin on, take it off just before you slide it into the sauce. It should pull off much easier than trying to remove it before cooking.

What does the mayonnaise do in the sauce?

The mayonnaise offers a little tartness and a little richness, but its main job is to thicken and stabilise the sauce a little.

Can I make this in advance?

No, this recipe is not great for cooling and reheating, because the fish will overcook.

Serving Suggestions

This cod in a creamy dill sauce recipe features classic flavours. The best sides for it are ones that do not detract from the flavours of the main event.

In the pictures here, I have paired it with some buttery new potatoes and some steamed fine beans that I tossed through the butter with the potatoes.

The fish cooks very quickly, and you can get these started, prepare the fish, and everything comes together at the same time.

If you have a little more time, some roasted crushed new potatoes or Parmentier potatoes would work very well.

You may be tempted by some mash; I understand why, and it works well, although it is a little calorific. I would recommend celeriac mash of potatoes, because the flavour with the sauce is exceptional.

Alternative options for the greens would have to include roasted tenderstem broccoli or green beans amandine for me.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• 30cm or 12" frying pan.
• Fish slice and stirring spoons.
• Chopping board.
• Kitchen knife.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.