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Cod Fillets in Creamy Dill Sauce Tasty Recipe.
Cod meat is white in color, is moist and lean, medium- to firm-textured, and delicately flavorful with a mild taste. Tender, thick fillets with large flakes that separate when cooked. Cod is a good source of low fat protein, phosphorus, niacin, and vitamin B12, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).
Pan Fried Cod Recipe - easy recipe how to pan fry cod fillets with butter, white wine, lemon, cream, and fresh or dried dill.
Ingredients:
- 4 fresh Cod fillets, about 6 ounces each
- 2 tablespoons butter
- 1/4 cup white wine
- 1 lemon: 1/2 zested and juiced, the other half cut into wedges
- 1/2 cup cream
- 2 tablespoons chopped fresh dill, or 2 teaspoons dried
- Salt and pepper
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Serves/Makes: 4
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How to cook Cod Fillets in Creamy Dill Sauce:
- Salt and pepper the cod fillets.
- Heat butter in a skillet large enough to hold fish in a single layer.
- When pan is hot, add cod fillets and fry about 5 minutes, turn and cook until done. About 10 minutes total cooking time for each inch of thickness.
- Remove cod fillets to a warm platter or individual serving plates.
- Add wine, zest and lemon juice to skillet, raise heat to high and bring to a boil.
- Add cream and dill and boil until sauce begins to thicken, 1 - 2 minutes.
- Add salt and pepper to taste and spoon sauce over fish.
- Serve immediately, with lemon wedges on the side.
Notes:
This recipe for Cod Fillets in Creamy Dill Sauce serves/makes: 4. Great tasting food is easy to cook, delicious, simple and very affordable dish.
Main Ingredient: Cod
Preparation Method: Pan Fried/Sauteed
Cuisine: American
How to clean Cod:
Scale the fish by placing it in the sink under cold running water. Grasp the fish firmly by the gills and scrape off scales starting from the tail to the head with a fish scaler or small, dull knife using short strokes.
To remove the head, cut the flesh on both sides with a knife. If the fish is small, slice directly through the spine. For a larger fish, place the knife between vertebrae and tap the back of the knife with a hammer.
To fillet, place the cod on its side. Insert the sharp, thin knife behind the gills, and cut in an arc down to just above the backbone. Continue cutting parallel to the backbone toward the tail. Bring the knife up at the tail to remove the fillet.
To make steaks, place the cod on its side. With a sharp knife, cut slices 3/4 to 1/2-inch thick perpendicular to the spine. Tap the back of the blade with a wooden hammer (mallet) to cut through the spine.
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