Dinner in about 20 minutes? It’s totally possible! This fish with cream sauce combines perfectly cooked pan-fried cod and a lush, garlicky cream sauce with lots of fresh dill and a touch of lemon. Sure to be a favourite for easy weekday dinners or entertaining with friends and family.
While fresh cod is still plentiful around here, I had to share one of our all-time favourite ways to enjoy it.
Oh cod, how I love thee! From cod in tomato sauce to cod au gratin to curried cod and fish burgers, it’s just simply delicious and so versatile.
This recipe for fish with creamy sauce takes simple pan-fried cod up a notch with the addition of a lush creamy dill sauce.
I basically prepare the cod in much the same way as I would for a pan-fried version (but left out the flour dredge).
Then, after the cod fillets are cooked, use the same pan to make the most delicious creamy sauce with garlic, plenty of fresh dill and lemon. Sounds good, right?
I’m pretty confident that I could just drink the sauce straight out of the pan it’s that good. I won’t, but I could.
Why We Love This Fish With Creamy Dill Sauce Recipe
- It’s made in one pan for easy cleanup (hello minimal dishes).
- It’s made in about 20 minutes (great for an easy weekday supper or a fuss-free meal for entertaining).
- Of course, it tastes delicious!
How To Make It
Full details on how to make this fish with cream sauce are in the recipe card below, but here are the basics:
- Pat your fish fillets dry of excess moisture with paper towels and season both sides with a little salt and pepper.
- Heat olive oil and butter in a pan. Then place the fish fillets in the pan and cook on both sides. Once done, transfer the fish to a plate.
- Add some minced garlic to the pan and give that a little cook.
- Pour in the cream, broth, salt and pepper. Simmer until the sauce has thickened and coats the back of a spoon.
- Once the sauce has reached the consistency that you like, stir in dill, lemon juice and lemon zest.
- Pour the delicious creamy dill sauce over the fish and dig in! There ya have it, fish with cream sauce. Easy and delicious!
What Type of Fish Should I Use?
I love cod for this recipe, but other delicious options are haddock, halibut or a similar white fish.
Just keep in mind that cook time may vary, depending on the variety of fish you use.
Can I Bake the Fillets Instead?
Absolutely!
Pan-frying cod keeps this a one-pan recipe. However, if you’d rather oven bake the cod, you certainly can (like I did in this oven-baked cod recipe).
Keep in mind that when you pan fry the fish fillets, you’ll get some little delicious brown bits in the pan (which add to the sauce). So, if you do oven bake, you won’t get this, but no biggie.
If you bake the fish, just add a little less butter and olive oil to your pan to cook your minced garlic and finish your cream sauce.
Tips and Variations
- Ensure your fillets are roughly the same size so they cook evenly.
- If your fillets are super fresh (especially fresh cod fillets) be careful when flipping. They’re super delicate. Best to use a large fish spatula here.
- This recipe calls for lemon zest and juice. Always zest your lemon before juicing as it’s difficult to do so after the lemon is cut.
- Taste the sauce for seasoning after it has reduced. If you want to add a little more to your taste, go for it!
- I made this creamy sauce for fish but, honestly, it would work great with cooked chicken too!
- Mix up the herb! Try fresh tarragon instead of dill for a twist!
Sides To Serve With Fish
Enjoy this fish with cream sauce with any of these delicious sides:
Hope you love this recipe for fish with cream sauce as much as we do. It’s a favourite around here!
If you make this easy cod recipe, be sure to leave a comment below!
Fish With Cream Sauce
Ingredients
- 1 ¼ pounds boneless and skinless cod fillets, 4 fillets (each about 5 ounces)
- ½ teaspoon salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large garlic clove, minced
- ½ cup heavy cream (whipping cream)
- ⅓ cup low sodium vegetable broth, or chicken broth or seafood broth
- 1.5 tablespoons chopped fresh dill, or 1 to 1.5 teaspoons dried dill or dill weed
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Lemon wedges, for serving (optional)
Instructions
- Pat cod fillets dry of excess moisture with paper towels and season with ¼ teaspoon each of salt and black pepper.
- Heat olive oil and butter in a 12-inch non-stick frying pan over medium heat.
- Place cod fillets in the pan. Cook for 3 to 5 minutes on one side.
- Carefully flip the cod fillets to the other side and continue to cook them for another 3 to 5 minutes or until they're cooked through, opaque and flake easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Time may vary, depending on the thickness of your fillets.Note: Be gentle flipping, especially if using super fresh fish, as the fillets are quite delicate.
- Once fillets are done, carefully remove with a spatula, transfer to a plate and set aside.
- Add garlic to the pan and cook, stirring often, for 1 minute.
- Pour in heavy cream, broth and remaining ¼ teaspoon each of salt and black pepper.
- Bring to a simmer and cook, stirring, for 4 to 5 minutes or until the sauce has reduced/thickened and coats the back of a spoon. Taste for seasoning and add more, if necessary, to taste.
- Once sauce has thickened to your liking, stir in dill, lemon juice and lemon zest.
- Pour sauce over fish and serve with lemon wedges (if desired). Enjoy!
Notes
- Ensure your fillets are roughly the same size so they cook evenly.
- If your fillets are super fresh (especially fresh cod fillets) be careful when flipping. They’re super delicate. Best to use a large fish spatula here.
- This recipe calls for lemon zest and juice. Always zest your lemon before juicing as it’s difficult to do so after the lemon is cut.
- Taste the sauce for seasoning after it has reduced. If you want to add a little more to your taste, go for it!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Alexa
I make this regularly! It’s so good it’s a family favourite. However I mostly use very inexpensive white fish because cod in particular is so expensive. This recipe makes any white fish delicious.
Dawn | Girl Heart Food
I’m so happy to hear that, Alexa!! Thank you very much!!
Perry Guloien
Although I did not have the luxury of fresh ling cod I definitely liked this recipe with its lemony tang and notes of dill. I served this dinner with rice and sweet baby peas…nothing too fancy but wholesome. My wife loved it and my 20 year old son, who cooks for a seafood restuarant and seldom offers a comment, reluctantly agreed it was pretty good. The one change that I made was I used one Tbsp of corn starch to thicken the sauce as I did not want to wait until the sauce was reduced fearing that the filets in the serving dish would chill before the sauce thickened as promised. It also extended the sauce by increasing the vegetable broth to dissolve the corn starch. (I like my fish juuusssttt cooked.)
Nice job.
Dawn | Girl Heart Food
Thank you so much, Perry!! Sounds like a delicious meal!!
Mel
I can’t have dairy. Do you think I can use flour or arrowroot with the broth alone?
Mel
Almond flour that is ****
Dawn | Girl Heart Food
Hi Mel! For this particular recipe, I haven’t experimented with nondairy alternatives to the cream, so unfortunately I can’t recommend any. As you mentioned, you can certainly try using your favourite variety of flour and broth to create a sauce for the fish, but just keep in mind that it won’t turn out the same as the cream sauce. Alternatively (though I haven’t tried so I can’t say for certain), perhaps you can try using your favourite nondairy milk/cream along with a cornstarch slurry to thicken. Hope that helps!
Freeman C Presson
I found this looking for a way to improve my dill cream sauce, and it did! Mine is made with shallots instead of garlic, but I adopted your veggie broth and lemon juice (instead of white wine vinegar). Came out great. Thanks!
Dawn | Girl Heart Food
Happy to hear it!! Thanks so much!!
Chef Mimi
Love this! I’d have to remove some of that dill on top, however. Just not the biggest fan!
Dana
Made this with NZ Hoki; thanks. I do like the delicate flavour of taragon. I wondered where you got the fresh cod, NL. I remember Atlantic cod even though I am now down under.
Dawn | Girl Heart Food
Happy you enjoyed, Dana! Thanks so very much!!
Andrea
Made this for the first time tonight and just finished devouring it. It’s amazing!! Definitely a new fish go to dinner for me. Thanks for the fab recipe!!
Dawn - Girl Heart Food
Yay! Thank you very much, Andrea!! So happy you enjoyed the recipe! 🙂
Linda
I loved the flavors and the ease of the dish, however it wouldn’t thicken. It was still good!
Dawn - Girl Heart Food
Hi Linda! Thanks for the feedback. You want to simmer the sauce until it has thickened slightly and coats the back of a spoon. Typically, this takes 4 to 5 minutes, but could take a tad longer depending on the level of simmer going on. Happy you enjoyed the recipe all the same! 🙂
Sydney
I just tried this tonight and couldn’t get mine to thicken either! I simmered and stirred for 10 minutes and then gave up. Is there something I’m missing?
Dawn | Girl Heart Food
Hi Sydney, just trying to figure things out – did you use heavy cream (35% milk fat)? That’s what I used in this recipe and it thickens up for me. If you do want a thicker sauce, though, after cooking the garlic, you could melt 1 tablespoon of butter in the pan, then stir in 1 tablespoon of all-purpose flour. Cook that for about 1 minute, stirring. Then add the cream and broth in 1/4 cup increments, whisking after each addition and allowing the mixture to thicken a bit before adding more. Continue to cook for 4 to 5 minutes or until you reach the consistency you like best. If it’s too thick, you could always add another tiny splash of cream or some milk. Hope that helps!
David @ Spiced
Oh man, that dill cream sauce looks amazing, Dawn! It’s still early in the morning here, and I’m craving fish with dill sauce – that’s how good these photos look! Hope your week is off to a great start, my friend!
Dawn - Girl Heart Food
Aww, thanks so much, David! Have a wonderful week ahead!
Marissa
You make the best fish dishes, Dawn! So excited to try this!
Dawn - Girl Heart Food
You’re so kind! Thanks Marissa!
Pat
Made the pan fried cod with the creamy dill sauce 2 weeks ago and we loved it! Having it again this evening. So quick, easy and tastes are spot on! Tastes like something that took much more effort. Thank you so much!
Dawn | Girl Heart Food
That’s wonderful, Pat. Thank you very much!! I’m so happy you enjoy the recipe!!
Mary Ann | The Beach House Kitchen
We LOVE fish and enjoy it at least once a week at our house Dawn. And this creamy dill sauce looks like something we’d really enjoy!
Dawn - Girl Heart Food
Same here! Thank you Mary Ann!
annie@ciaochowbambina
YUM! I’m with Kathy! Loving that sauce with dill and lemon! This will be a perfect week night meal! Happy weekend, my friend! XO
Dawn - Girl Heart Food
For sure! Thanks Annie! XO
Kathy @ Beyond the Chicken Coop
Dawn – I love that cream sauce. All that fresh dill and lemon! This looks amazing and is perfect for topping on pan fried fish. I love how quickly this dish comes together!
Dawn - Girl Heart Food
Thank you Kathy!! It’s such a delicious, easy dinner for busy nights!