Cod with a Creamy Dill and Caper Sauce Recipe
This quick and simple recipe features some quickly pan-fried cod loin that is finished in a glorious dill and caper cream sauce that is thickened with mayonnaise, and it all cooks in a shade over 20 minutes!
Servings 2 Servings
Calories 664kcal
Ingredients
- 2 Large Skinless Cod Loin Fillets 375-400g total
- ¼-½ teaspoon Salt (plus a pinch more if required)
- 1 tablespoon Neutral Cooking Oil
- 20 g Dill ⅓ Cup (prepared volume)
- 3 tablespoon Capers 30g
- 35 g Butter 2 Tablespoons
- 125 ml White Wine ½ Cup
- 125 ml Double Cream ½ Cup
- 1 tablespoon Mayonnaise
- 2 Pinches White Pepper
Instructions
- Season the cod with the salt, then set it aside.
- Pick any tough stems from the dill (discard them), then finely chop the fronds.
- Roughly chop the capers.
- Heat a 30cm (12") frying pan over a medium-high heat, add the oil, and when it is hot, add the cod and cook for 2-3 minutes on the presentation side.Then flip the fish and cook for another 1 minute; remove and set aside.
- Return the pan to a high heat, add the butter, and when it begins to foam, toss in the capers and cook for 1 minute.
- Pour in the white wine and reduce by half to two-thirds.
- Reduce the heat to medium, pour in the cream and add the mayonnaise, white pepper and dill, then whisk to combine, cooking for 2-3 minutes or until the sauce begins to thicken a little.
- Return the fish, spoon over a little of the sauce and cook for a final minute ot two (to reheat the fish), then serve.
Nutrition
Serving: 1 | Calories: 664kcal | Carbohydrates: 5g | Protein: 36g | Fat: 51g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 192mg | Sodium: 907mg | Potassium: 964mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2229IU | Vitamin C: 11mg | Calcium: 110mg | Iron: 2mg
