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The inspiration for this Cod in Garlic White Wine Sauce is seeing a video on how to make a garlic wine sauce. I can not remember where I saw the video but I have been watching a lot of Gordon Ramsey on Facebook at LUXURY LONDON VIDEOS. The recipes Gordon is sharing are quite approachable. He is making recipes that we home chefs can easily put together.
Cod in Garlic White Wine Sauce
I may have seen this sauce made by Giada. If I did, she was making this sauce to top a pasta. I thought the sauce would be perfect for this cod. Cod is a firm enough fish to that can hold up to a sauce. More specifically, is a sturdy fish for using a BRAISING method to cook. Braising is a cooking method that uses liquid that all but covers a protein and simmers the protein until cooked. The braising link is from The Kitchn which is a great website with lots of how to’s and plenty of recipes.
The only thing I would change on this Cod in Garlic White Wine Sauce recipe is to add some more color to the dish. I could see adding a ROOT PURÉE as I did in this salmon recipe. Or maybe I could add a SALSA as I did with this cod dish. I used the white rice because it would perfectly soak up the garlic white wine sauce, and of course, it is gluten free. You could use a multi-color cous cous if you do not need to worry about gluten.
The cast of characters.
Ingredients
The development of the garlic white wine sauce and the braising of the cod.
Sauce Development and Braising of the Cod
The Cod in Garlic White Wine Sauce Plated.
Cod in Garlic White Wine Sauce Plated
Cod in Garlic White Wine Sauce
Ingredients
- 12 Ounces Cod
- 1/2 Cup White Wine
- 3/4 Cup Chicken Stock
- 1/4 Cup Lemon Juice
- 1 Whole Shallot diced
- 3 Whole Garlic Cloves minced
- 2 Tsp Salt
- 2 Tsp Black Pepper
- 2 Tsp Oregano Leaves
- 1/2 Tsp Red Pepper Flakes
- 1 Tbsp Olive Oil
Instructions
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Heat a skillet on medium heat and add the oil. Add in the shallots and garlic and cook for 2 minutes to release there flavor. Put in the white wine and lemon juice and turn up the heat. Reduce by half and turn the heat back down.
Next add in the chicken stock and spices. Mix well. Add the cod to the sauce. Cook until most of the flesh goes from opaque to white - about 3 minutes. Flip to the second side and cook for 2 more minutes.
Remove from skillet and serve. Enjoy!
Made this tonight and the flavors were excellent t, but I think the amount of black pepper is off—I halved the amount and the sauce was still almost too spicy to eat—it overpowered all of the other flavors, as well. I will definitely make this again, but I’ll reduce the black pepper to just an amount to taste.
I am so glad you found and liked the recipe. Spice is so personal but I certainly agree that my dish had a lot. Tasting as you go and adding is always a good approach. Let me know how it turns out when you try it again.