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.
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 Fish with Creamy Dill Sauce
- Made in one pan for easy cleanup (hello minimal dishes)
- Made in about 20 minutes (great for an easy weekday supper or a fuss-free meal for entertaining)
- It’s low in carbs and gluten free
- 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 fillet dry of excess moisture with a brown paper towel and season on both sides with a little salt and pepper.
- Heat olive oil and butter in a pan.
- Add your fish fillets and cook.
- Then, flip to cook the other side. Once cooked through, remove fillets from the pan.
- Add some minced garlic 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!
Hungry for more? Subscribe to the Girl Heart Food Newsletter!
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 density and thickness of your pieces.
Can I Bake The Fillets Instead?
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 do opt to bake the fish, just add a little less butter and oil to your pan to cook your minced garlic and finish your cream sauce.
More Recipe Tips & 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.
Mix up the herb! Try fresh tarragon instead of dill for a twist!
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!
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!
If you try this easy cod recipe, please leave a comment below. Love to hear how you enjoyed!
Fish with Cream Sauce (made in about 20 minutes!)
- 1 ¼ pounds boneless and skinless cod fillets (4 fillets, each about 5 ounces)
- ½ teaspoon salt , divided
- ½ teaspoon black pepper , divided
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large garlic clove , minced
- ½ cup heavy cream (also known as 'whipping cream', 35% milk fat)
- 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)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Lemon wedges (for serving, optional)
- Pat cod fillets dry of excess moisture with brown paper towel and season with ¼ teaspoon each of salt and pepper.
- Heat olive oil and butter in a non-stick pan (about a 12-inch pan) over medium heat.
- Place cod fillets in the pan. Cook 3 to 5 minutes on one side.
- Carefully flip the cod fillets to the other side and continue to cook for another 3 to 5 minutes or until cod is cooked through, is opaque and flakes easily with a fork. 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, stir in, and cook 1 minute.
- Pour in cream, broth and remaining ¼ teaspoon each of salt and pepper.
- Simmer, stirring, and cook 4 to 5 minutes or until sauce has reduced/thickened and coats the back of a spoon when you draw your finger through it. 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!
- 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!
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.