Pan-fried cod with white wine sauce and spinach
Recipe for pan-fried cod with white wine sauce and spinach.The recipe is starter-sized. It can easily be served as a main course with a larger piece of fish, and boiled potatoes or similar.
Servings 4 people
Calories 423kcal
Ingredients
- 4 cod fillets, about 80 g each – or another white fish
- 25 g butter
- Salt and a pinch of sugar
White wine sauce
- 25 g butter
- 1 shallot, finely chopped
- 150 ml dry white wine
- 100 ml fish stock – vegetable or chicken stock can also be used
- 200 ml whipping cream (38% fat)
- 1 tsp Dijon mustard
- Salt and freshly ground pepper
Spinach
- 25 g butter
- 1 shallot, finely chopped
- 180 g fresh spinach
- Salt and freshly ground pepper
To serve
- Herb oil, optional – click here for the recipe
- Chopped dill, optional
Instructions
White wine sauce
- Melt the butter in a small saucepan and sweat the shallot until soft and translucent.
- Add the white wine and let it reduce by about half.
- Add the stock, cream and Dijon mustard, and let the sauce simmer gently for 5-8 minutes. The sauce should be light, smooth and creamy, and must not become too thick.
- Season to taste with salt and freshly ground pepper.You can make the sauce the day before or earlier in the day, and reheat it before serving.
The cod
- Season the cod with salt on both sides, and sprinkle with a pinch of sugar.
- Melt the butter in a frying pan over medium heat, and fry the cod until golden, about 3 minutes on each side – depending on the thickness of the pieces.
- Set the fish aside on a plate.
The spinach
- In the same pan, melt the butter and sweat the shallot until soft and translucent.
- Add the spinach, season with salt and freshly ground pepper, and let the spinach wilt, stirring as you go.
- Remove the pan from the heat once the spinach has wilted, and drain it in a sieve if you like.
Plating
- Place a generous spoonful of spinach in the bottom of a deep plate or shallow bowl, and lay the fish on top.
- Pour the sauce around the spinach, and drizzle with herb oil if using.Finish with freshly ground pepper before serving, and sprinkle with a little chopped dill if you like.
Nutrition
Calories: 423kcal | Carbohydrates: 6g | Protein: 18g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 323mg | Potassium: 717mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5457IU | Vitamin C: 15mg | Calcium: 105mg | Iron: 2mg