Cod with Creamy Dill Sauce

Method

• Cod with Creamy Dill Sauce – Step-by-Step Method
• Remove cod fillets from packaging and pat dry on all sides with kitchen paper.
• Season both sides of each fillet lightly with salt and freshly ground black pepper.
• Place a large nonstick or stainless-steel pan over medium-high heat.
• Add 1 tablespoon of butter and 1 tablespoon of olive oil to the pan; heat until butter just starts to foam.
• When the pan is hot, lay the cod fillets in the pan skin-side down (if skin-on), or presentation-side down (if skinless).
• Sear undisturbed for 3–4 minutes until the surface is golden and the fillet easily releases from the pan.
• Carefully turn the fillets and cook another 2–3 minutes, or until flesh is opaque and flakes easily with a fork; transfer gently to a warm plate and tent loosely with foil.
• In the same pan (do not wipe), reduce heat to medium-low.
• Add remaining 1 tablespoon butter and 1 tablespoon olive oil, swirling to melt and combine.
• Pour in the lemon juice to deglaze, scraping up any browned bits with a wooden spoon.
• Add the heavy cream and chopped fresh dill, stirring gently to blend.
• Bring the sauce to a simmer and cook 2–3 minutes, allowing it to thicken slightly and flavors to meld.
• Taste the sauce, then season with additional salt and pepper if needed.
• Nestle the cod fillets onto warm plates.
• Spoon the creamy dill sauce generously over and around each fillet.
• Garnish with a light scatter of fresh dill for vivid aroma and color.
• Serve immediately, ideally with a neutral side such as steamed new potatoes, wilted spinach, or seasonal vegetables.