Quick-Braised Cod With Herbed Yogurt
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4cod or hake fillets (6 to 8 ounces each)
- Salt and freshly ground black pepper, to taste
- 2tablespoons unsalted butter
- 1tablespoon extra-virgin olive oil, more as needed
- 1large shallot or ¼ of a red onion, thinly sliced
- 5sprigs thyme
- ¼cup dry white wine
- ⅓cup plain yogurt (see Note)
- 2tablespoons minced fresh dill, parsley or cilantro, more for serving
- 1small clove garlic, finely grated or minced
- Flaky sea salt, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
287 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 37 grams protein; 653 milligrams sodium
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.
Powered byPreparation
- Step 1
Season fish with salt and pepper and set aside.
- 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.
- 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.
- Step 4
Meanwhile, in a small bowl mix together yogurt, dill, garlic, and salt and pepper to taste.
- 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.
Private Notes
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Cooking Notes
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.
katethomas56
Chardonnay Sauvignon Blanc (CA) Sauvignon Blanc (NZ) White Rioja Semillon Dry Chenin Blanc Fiano (Italy) Moschofilero (Greece) Dry Riesling (Washington) Pinot Gris (US) Pinot Gris (Alsace) Garganega (Soave)
Jennifer
Keep thyme sprigs in and definitely make the yogurt sauce (it's tangy/herby to cut the rich sauce). I have many cod recipes and this is now one of my favorites. Made recipe exactly — halved for 2 people, but used a whole large shallot. For 4 servings I'd use 2. My fresh Icelandic cod fillets took longer than 2 - 4 minutes, more like 6 - 8. I would have liked more butter/wine sauce. I'll increase that next time. Served with mashed potatoes and steamed spinach. Delicious!
Scott
The shallot/butter sauce is wonderful all by itself. No need for the yogurt and herbage at all
sally
Excellent! I used rockfish, whatever that is, and Vidalla onion in place of shallot because that’s what I had. No dill, but plenty of parsley for the yogurt worked. A nice tip I learned from Deborah Madsen for these sorts of yogurt sauces: instead of mincing the garlic, place a clove in a mortar with kosher salt and mash it into a thick paste. It infuses the yogurt more powerfully when you mix it in.
Katy
Quick and easy, tasty and healthy. My partner, who doesn't like fishy fish and usually adds mustard to his, ate it as-is.
Klkruger
Um, no. "Poached" refers to items cooked immersed in liquid. Though just 1/4 cup wine calls into question the use of the term "braised" here, braising means cooking in liquid that does not cover the items being cooked. The time necessary to cook is immaterial.
Peter Marx
1) congrats to Melissa on her JB nomination. SO well-deserved. 2) SO delicious. I doubled the sauce using about 3 tbsp butter and 2 of olive oil, 4 or 5 shallots, 7 or 8 sprigs thyme, and 2 or 3 glugs of white Lillet that I keep in the fridge cause I didn't feel like opening a bottle of wine. The cod was perfectly cooked and SO flavorful. I was hesitant about the yogurt sauce, but it paired so well. Absolutely restaurant quality and beyond delicious. Can't wait to make this again!!
Matthew
"Quick-braised" seems to me to be an oxymoron. This is better described as poached. Quibbles aside, it sounds good enough to send me to market for cod.
gbclimber
First time around didn’t have dill in the garden used parsley instead, mediocre. Now (October) beautiful and plenty of dill, made a huge taste improvement. Substituted garlic with fresh chives, success and worked well personally when we had close public contact. It’s a keeper.
nora brennan
Another winner from Melissa Clark. Perhaps I used too large of a skillet, but the wine evaporated way too quickly so I had to add some chicken stock to continue braising. We preferred the cod without the yogurt sauce. Just drizzled a bit of the reduced stock over the fish with the wilted shallots. Divine. The fish has a lovely texture and delicate flavor.
Rob
Great flavors, but the next time, I think I'd increase both the liquid and the aromatics, to better cover the fish.
tengelberg
Delicious!!
Kaitlin Reilly-Kit
Another great recipe from Melissa Clark. I made it tonight but did not have any thyme on hand, substituted dill and it was great.
KSWinCA
Leave it to Melissa to make the taste of bland cod come alive! Easy enough for a quick meal; definitely good enough for company. My husband couldn’t get enough. Yum!
Cindy
My husband and I had this for our romantic evening at home-- perfect (and super fast)! We had it with basmati rice and spinach (which we cooked briefly at the end next to the fish)
Ann
Delicious with mashed potato. Red onion is fine. Chives would be great.
HanTran
easy peasy just added leftover pesto to yogurt, over cod...delicious (pesto was in freezer for a year and was just fine, don't nuke to thaw, parm gets stringy if you do)
Beatrice Gormley
Really tasty, and I didn't even do the yogurt sauce. I'll make this again.
Kimberly Lyons
I found this recipe to be absolutely deilicious; nice enough for company and super easy! I had tarragon on hand and used that as the herb to mix in to the yogurt sauce. 4 minutes was not quite enough time to braise my thicker pieces of cod. 7 min. more like it. Thank you, Melissa Clark, it tasted "French"!
c
Really good. Used rosemary and cumin instead of thyme and dill
Ryan
Really good, really easy. Doubled the sauce as others recommended and glad i did. Served with cannellini beans swirled with a bot of pesto and french green beans in the cast iron w butter and a little salt. Lovely.
Michelle
Delish! And so easy. I didn’t have thyme, so I used dill in the pan sauce, but still very tasty.
Meme
Excellent. This recipe brings out the sweetness in cod. Next time, however, I will double the shallots.
Summer
My guys loved this meal. I used Rock Fish because it was fresh and wild. I cooked it for quite a bit longer than the 2-4 minutes recommended, about 8-9 minutes once covered. Also made more sauce as was suggested and glad I did. Served with rice and salad, yummy!
Jill Helmer
Made for a mad and Max. Really good used a bunch of fresh herbs with the yoghurt sauce.
emily
Good recipe. Was surprised how easily it came together, but it did need more time in the pan on each step. Served with plant based yogurt with extra herbs (chives, parsley, and dill), alongside oven fries which definitely benefited from the pan sauce and the yogurt as a dip! Sprinkled the fish with parsley after it came out of the pan to reduce the “beige-ness” of the plate a bit.
Jill Helmer
We love this recipe. Add more shallots and use tzaztziki. Easy as pie
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