Cod Baked in a Creamy Herb Sauce

By John, 27 September, 2020
Region
Italy
Description
Cod in a Creamy Herb Sauce

This is a simple savory dish suitable for a work night. The sauce is simple enough that you can double it so you have extra to go 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
30 minutes
Ingredients
12 oz Cod Fillet
1 c Dry White Wine
1 c Heavy Cream
1 T Dried Chervil (or parsley)
1⁄4 c Butter (Unsalted) (cold)
8 Basil leaves (chopped)
Instructions
  1. Preheat the oven to 350.
  2. Smear a little butter in the bottom of an oven-safe serving dish, then put the fish on top.
  3. Stir together the wine, cream, and chervil in a bowl, then pour it over the fish.
  4. Dice the rest of the butter and sprinkle it over the fish.
  5. Sprinkle the chopped basil all around.
  6. 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 works fine.
Source
adapted from The Silver Spoon Cookbook