White Wine Poached Cod With Creamy Dill Sauce Food

BAKED COD IN CREAM SAUCE

Steps:

• Preheat oven to 400-degrees.
• Prepare cream sauce (see instructions below) and set aside, keeping warm.
• Spray a 9x13 baking dish with cooking spray and place cod fillets in the dish. Sprinkle with salt.
• Combine melted butter and garlic and brush over fillets, reserving any leftover butter mixture.
• Sprinkle seasoned breadcrumbs over fillets and pour remaining butter mixture over the top.
• Pour cream sauce in the spaces between the cod fillets so it fills up the baking dish and just the tops of the fillets are visible.
• Place in the preheated oven and bake for 25-30 minutes or until the cream sauce starts bubbling.
• When the sauce starts bubbling up, set oven to "broil" and broil for about 3-5 minutes or until the fillets start to turn golden brown.
• Keep a CLOSE eye on it to make sure it doesn't start to burn.
• Remove from oven and serve with potatoes, rice, or vegetables.

POACHED COD WITH DILL SAUCE

Steps:

• Season the fish with salt and pepper.
• Layer the onions on the bottom of the skillet.
• Add the crushed garlic cloves, fresh parsley leaves, white wine, dry bay leaf and peppercorns.
• Nestle the fish on top.
• Pour the evaporated milk over the fish. It should cover the fish almost completely.
• Sprinkle the Old Bay seasoning and add some salt and pepper to taste to the evaporated milk.
• Bring it to a boil and reduce the heat to a simmer. Keep the skillet covered and cook on low heat until the fish is cooked through, about 10-15 minutes.
• You can make this dish in the oven too.
• Arrange all the ingredients in a deep baking dish the same way you would in a skillet, or put the fish on the bottom and everything else on top.
• Cover with aluminum foil and place in a preheated 400 degree oven.
• Bake for 20-25 minutes until the fish easily flakes with a fork but isn't falling apart.
• Use a slotted spoon to gently take out the fish and spoon some of the delicious liquid over it.
• OR
• Strain the liquid through a fine mesh sieve and set is aside.
• In a skillet or small saucepan, melt butter and add the flour to it.
• Cook the flour until it's completely incorporated into the butter and starts to turn just a little bit golden.
• Pour in the white wine, whisking as you add it. Add the reserved poaching liquid. Cook for about 3 minutes, until the sauce thickens.
• Add fresh minced dill and pour over the fish.

FISH WITH CREAM SAUCE

Steps:

• Pat cod fillets dry of excess moisture with paper towels and season with 1/4 teaspoon each of salt and black pepper.
• Heat olive oil and butter in a 12-inch non-stick frying pan over medium heat.
• Place cod fillets in the pan. Cook for 3 to 5 minutes on one side.
• Carefully flip the cod fillets to the other side and continue to cook for another 3 to 5 minutes or until cod is cooked through, is opaque and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Time may vary, depending on the thickness of your fillets.Note: Be gentle flipping, especially if using super fresh fish, as the fillets are quite delicate.
• Once fillets are done, carefully remove with a spatula, transfer to a plate and set aside.
• Add garlic to the pan and cook, stirring often, for 1 minute.
• Pour in heavy cream, broth and remaining 1/4 teaspoon each of salt and black pepper.
• Bring to a simmer and cook, stirring, for 4 to 5 minutes or until the sauce has reduced/thickened and coats the back of a spoon when you draw your finger through it. Taste for seasoning and add more, if necessary, to taste.
• Once sauce has thickened to your liking, stir in dill, lemon juice and lemon zest.
• Pour sauce over fish and serve with lemon wedges (if desired). Enjoy!

COD WITH HERBED WHITE-WINE LEMON SAUCE

Steps:

• Combine shallot, wine, and lemon juice in a small skillet; set over high heat. Bring to a boil; simmer until liquid is reduced to 1/4 cup, about 10 minutes. Remove from heat; whisk in butter, capers, 1/4 teaspoon salt, a pinch of pepper, and 3/4 of the herbs. Set aside; keep warm.
• Heat a large skillet over medium-high heat; add 3 tablespoons sauce. Season both sides of fillets with remaining 3/4 teaspoon salt and a pinch of pepper. Arrange fillets and lemon slices in skillet; sprinkle with some herbs. Cook until fillets are golden, about 4 minutes. Turn, sprinkle with remaining herbs, and cook until fish is cooked through, about 3 minutes. Serve with lemon slices and remaining sauce.

POACHED SALMON WITH DILL SAUCE

Steps:

• In a large nonstick skillet, combine the water, wine, onion and celery. Bring to a boil. Reduce heat; add salmon and poach, uncovered, for 5-10 minutes or until fish is firm and flakes easily with a fork., Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon.