Cod Baked in a Creamy Herb Sauce

By John, 27 September, 2020
Region
Italy
Description

"Cod Baked with Cream and Herbs"This is a simple savory dish suitable for a work night. The sauce is simple and tasty, good over rice!

The original recipe calls for perch, but like many dishes for the flaky white fish, the same recipe works fine for cod and haddock and other fish common in New England waters. This recipe has delicate flavors, so I like it best with cod.

Yield
2 Servings
Preparation time
10 minutes
Cooking time
20 minutes
Total time
30 minutes
Ingredients
1⁄4 c Butter (Unsalted) (cold)
12 oz Cod Fillet
1 T Dried Chervil
1 pn Dill, Dried
1⁄4 c Dry White Wine
3⁄4 c Heavy Cream
1⁄4 c Parsley, Flat-Leaf (chopped)
1 Rosemary sprig
Instructions
  1. Preheat the oven to 350.
  2. Melt the butter in the bottom of an oven-safe serving dish, then put the fish on top.
  3. Stir together the wine, cream, dill, and chervil in a bowl, then pour it over the fish.
  4. Sprinkle the chopped parsley all around and add the rosemary sprig.
  5. Bake about 20 minutes, until the fish is flaky. Serve hot.
Notes

The original recipe called for a heavy sprinkle of bread crumbs, but I saw no value in that. You might. I get dried chervil at Polcari's in Boston's North End. Dried parsley is good too.

Source

adapted from The Silver Spoon Cookbook