Cod in Creamy Spinach Sauce
Cod can be a bit dry, but this sauce makes it tender, juicy and truly delicious. Both frozen and fresh spinach may be used, or replaced with parsley. Pangasius fillets, zander and other types of fish are also suitable instead of cod.
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 4 / 5
Ingredients
for 4 servings
- cod 400 g
- egg 1
- flour
- salt
- pepper
- vegetable oil
- spinach 70-100 g
- cream 10-20% 200 ml
- onion 100 g
- butter 30 g
- flour 1 tbsp
Instructions
Step 1 of 18
Beat the egg.
Step 2 of 18
Add salt and pepper.
Step 3 of 18
Dip the fish pieces into the egg.
Step 4 of 18
Coat in flour.
Step 5 of 18
Fry in vegetable oil on one side (about 5–7 minutes).
Step 6 of 18
Flip. Fry on the other side (about 5–7 minutes).
Preparing the sauce
Step 7 of 18
Finely chop the onion.
Step 8 of 18
Chop the spinach.
Step 9 of 18
Melt the butter.
Step 10 of 18
Add the onion and sauté slightly.
Step 11 of 18
Stir in the flour.
Step 12 of 18
Fry for a short time.
Step 13 of 18
Pour in the cream.
Step 14 of 18
Stir.
Step 15 of 18
Season with salt and pepper.
Step 16 of 18
Add the spinach.
Step 17 of 18
Stir. Simmer for 2–3 minutes.
Step 18 of 18
Pour the sauce over the fish.