Quick-Braised Cod With Herbed Yogurt
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4cod or hake fillets (6 to 8 ounces each)
- Salt and freshly ground black pepper, to taste
- 2tablespoons unsalted butter
- 1tablespoon extra-virgin olive oil, more as needed
- 1large shallot or ¼ of a red onion, thinly sliced
- 5sprigs thyme
- ¼cup dry white wine
- ⅓cup plain yogurt (see Note)
- 2tablespoons minced fresh dill, parsley or cilantro, more for serving
- 1small clove garlic, finely grated or minced
- Flaky sea salt, for serving (optional)
Nutritional analysis per serving (4 servings)
287 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 37 grams protein; 653 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Season fish with salt and pepper and set aside.
- Step 2
In a large skillet with a lid, melt butter in olive oil over medium heat. Add shallot, thyme and a pinch of salt and pepper and cook until golden, about 3 minutes. Add wine and cook until slightly thickened and shallot is very soft, about 2 minutes longer.
- Step 3
Add cod to pan, spoon some of the shallots over top of fish and cover pan. Reduce heat as needed; the liquid should be at a simmer, not a boil. Cook until fillets are just opaque, 2 to 4 minutes.
- Step 4
Meanwhile, in a small bowl mix together yogurt, dill, garlic, and salt and pepper to taste.
- Step 5
Serve the cod immediately, topped with shallots, yogurt sauce and dill. Drizzle everything with a little more olive oil, and sprinkle with flaky salt and more pepper.
- If using Greek yogurt, thin it out with a little milk or water. Sheep's milk yogurt, if you can get it, has an especially nice tang in this recipe.
Private Notes
Comments
I cook a lot of cod-- versatile, healthy. This recipe is a keeper, although next time I will swap out the thyme for spring onion.
I agree. Chives or green onions are better.
i do this cod braise pretty much as written except I use leeks instead of shallots.
Great recipe! I used aquavit in place of the wine, and dill and tarragon instead of thyme. Even though the onion sauce is delicious as is, don’t skip the yogurt sauce-it definitely adds another dimension.
Delicious. Use only a small am't ( less than 1/2 teaspoon ) of garlic. More can always be added after initial tasting
So amazing. Out of necessity Did vermouth and red onion, skipped thyme . Properly fizzled onions needed here. Use 1-1.5 tbsp butter. First time did yogurt with cilantro cause I had it then second time just did dried oregano bc no herbs at home . Served with cilantro lime rice first time and Iggys bread second time.