Quick-Braised Cod With Herbed Yogurt

By Melissa Clark

Published January 9, 2018

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
4(1,448)
Comments
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In this blissfully easy weeknight dinner, cod and shallots are braised in butter and wine, then topped with an herbed, garlicky yogurt sauce. It’s fast, flavorful and comforting, especially when served with mashed potatoes to drink up the pan juices. You can substitute any other mild-fleshed fish for the cod. Hake, sea bass, flounder and porgy all work nicely, though you may have to adjust the cooking time, depending on the thickness of the fillets.

Featured in: A Weeknight Dish for Lovers of Non-Fishy Fish

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Ingredients

Yield:4 servings

  • 4 cod or hake fillets (6 to 8 ounces each)

  • Salt and freshly ground black pepper, to taste

  • 2 tablespoons unsalted butter

  • 1 tablespoon extra-virgin olive oil, more as needed

  • 1 large shallot or ¼ of a red onion, thinly sliced

  • 5 sprigs thyme

  • ¼ cup dry white wine

  • ⅓ cup plain yogurt (see Note)

  • 2 tablespoons minced fresh dill, parsley or cilantro, more for serving

  • 1 small clove garlic, finely grated or minced

  • Flaky sea salt, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

6 grams carbs; 103 milligrams cholesterol; 287 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 11 grams fat; 1 gram fiber; 653 milligrams sodium; 37 grams protein; 2 grams sugar

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.

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Preparation

  1. Step 1

    Season fish with salt and pepper and set aside.

  2. 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.

  3. 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.

  4. Step 4

    Meanwhile, in a small bowl mix together yogurt, dill, garlic, and salt and pepper to taste.

  5. 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.

Tip

  • 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.

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Ratings

4 out of 5
1,448 user ratings
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Comments

Jeannie

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.

Dick Bevins

I agree. Chives or green onions are better.

Christian Herzeca

i do this cod braise pretty much as written except I use leeks instead of shallots.

PC

Definitely a keeper. I used dried thyme and it was fine.

PKB

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.

JIm G

Delicious. Use only a small am't ( less than 1/2 teaspoon ) of garlic. More can always be added after initial tasting

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