Fish Fillets in Creamy Garlic Sauce | SERIOUSLY Good 20 Minute Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat a large fry pan over medium heat and add 1/4 cup extra virgin olive oil (60 ml).

Pat dry 2 cod fillets (8 oz each, 225 grams) with paper towels.

Season both sides of the cod fillets with sea salt and freshly cracked black pepper.

Coat each fillet in all-purpose flour in a shallow bowl.

Once the olive oil is hot, add the cod fillets and cook for 3 to 4 minutes per side until golden fried.

Remove the fish fillets from the pan and transfer them to a dish lined with paper towels.

In the same pan, add 1 finely chopped shallot and 3 roughly chopped cloves of garlic, sauté for 2 to 3 minutes until the shallot is slightly translucent.

Add 1 tbsp all-purpose flour (9 grams) to the pan and mix for 1 to 2 minutes to cook off the raw flavor.

Pour in 1/4 cup dry white wine (60 ml) and add 1/2 tsp dry thyme (0.5 grams), then simmer for about 3 minutes until the alcohol cooks off.

Add 1/2 cup milk (120 ml) and 1/2 cup vegetable broth (120 ml), mixing gently and simmering for 3 to 4 minutes until a slightly creamy sauce forms.

Stir in 2 tbsp chopped fresh parsley (8 grams) and season with sea salt and freshly cracked black pepper.

Return the cod fillets to the pan, gently flipping them to coat in the sauce, and simmer on low-medium heat for 2 to 3 minutes until heated through.

Transfer the fish fillets to a serving dish, topping with the cream sauce, and garnish with lemon wedges and fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens