Chef Bao

183 RECIPES

Simple recipes for everyday home cooking

Cod With Cream Sauce

A new and delightful approach to fish fillets accompanied with baby potatoes, asparagus, and topped with a light cream sauce. Sure, to be a family pleaser!

Turn mealtime into a joyful experience
CUISINES: New American
LEVEL: EASY
TIME: 30 min
SERVING: 2 People
INGREDIENTS:
  • 13 oz Cod Fillets
  • tsp Sea Salt (Divided)
  • 2 tbsp Cooking Oil (Divided)
  • 2 cups Vegetable Stock
  • oz Asparagus
  • 1 cup Baby Potatoes
  • 6 tbsp Butter (Divided)
  • ½ tsp Ground Black Pepper (Divided)
  • ¼ cup Green Peas
  • 1 tbsp Parsley
  • 2 tbsp Shallot
  • ½ cup White Wine
  • cup Fish Stock
  • cup Heavy Cream
  • 2 tsp Lemon, Juiced
LET'S START
Step 1
Step 1
Step 1
Preheat oven to 450°F/230°C. Add 1 teaspoon of sea salt on both sides of fish.
Step 2
Step 2
Step 2
Heat a large skillet to medium-low, add 1 tablespoon of cooking oil, fry the fillets for 3 minutes on one side. Once done cooking, transfer the skillet to the oven. Bake for 3 minutes.
Step 3
Step 3
Step 3
Meanwhile, add vegetable stock to a large saucepan, bring to boil.
Step 4
Step 4
Step 4
Cut off the tough ends of the asparagus and peel potatoes.
Step 5
Step 5
Step 5
Add potatoes and asparagus to the saucepan with vegetable stock, and add 1 teaspoon salt and 2 tablespoons of butter. Boil for 5-6 minutes.
Step 6
Step 6
Step 6
Heat another large skillet, add 1 tablespoon of cooking oil, drain the potatoes and asparagus, and then add them to skillet, along with 1/4 teaspoon of black pepper and 2 tablespoons of butter.
Step 7
Step 7
Step 7
Add peas, and sprinkle with 1/4 teaspoon of salt. Finely chop parsley, and add to skillet. Fry for about 2 minutes.
Step 8
Step 8
Step 8
Heat another saucepan, add 2 tablespoons of butter. Mince shallot, add to the pan.
Step 9
Step 9
Step 9
Add white wine and flambé. After flame is out, add fish stock and boil for 2 minutes. Add heavy cream, 1 teaspoon sea salt and 1/4 teaspoon of black pepper.
Step 10
Step 10
Step 10
Finish with adding lemon juice to the pan.
Step 11
Step 11
Step 11
Ready to serve. Place fillets over asparagus, arrange potatoes, and then the cream sauce. Garnish with pea shoots, edible flower petals, and red sorrel.
Step 12
Step 12
Step 12
Enjoy immediately.