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 whipping cream (35% milk fat), or heavy 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 whipping 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!
Gloria says
I made this for lent but I substitute the cod fish for salmon and was very delicious. I thickened the sauce with a little of flour and butter and sauce become very thick and creamy. My family love it.
Dawn | Girl Heart Food says
Thanks Gloria! I’m so happy to hear that your family loved it!
Jo Anne says
Excellent, thank you!!
Dawn | Girl Heart Food says
Thank you kindly, Jo Anne!! I’m so glad you enjoyed the recipe!!
Audrey says
This sauce was so ridiculously good! I had found some random frozen white fish fillets at the corner market. Defrosted, made this sauce, and yes I was ready to just eat the sauce right out of the pan!
Dawn | Girl Heart Food says
Thank you kindly, Audrey! I’m so glad you enjoyed it!
Courtney says
Does anyone know how long to cook it if cooking it from frozen? I don’t expect it to take 20 minutes like this recipe says but I’d like a rough idea of the amount of time I’d need to cook this for.
Dawn | Girl Heart Food says
Hi Courtney! If you are using frozen fish fillets instead of fresh, I’d recommend thawing them first before proceeding with the recipe. Hope that helps! I’d love to know how it turns out for you if you do give it a try. 🙂
Nenita Dy says
I used the sauce for fried fish stored in the fridge for days. I took the meat portion and coated it with the creamy dill sauce. I was able to consume the fish which I previously don’t feel like eating. Your recommended creamy, buttered and garlicky dill sauce is so good and yummy. Thank you for posting this recipe.