Cod Fillet With Creamy Corn Sauce Recipe

Prep fish

Pat the cod fillets dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Set aside at room temperature while you begin the sauce (10 minutes).

Cook fish

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons unsalted butter. When butter foams and the pan is hot, add the cod fillets presentation side down (skin-side up if skin on). Sear without moving for 3-4 minutes until a golden crust forms. Carefully flip and reduce heat to medium. Cook an additional 3-5 minutes depending on thickness, basting with pan butter, until the internal temperature reaches 52-55°C (125-130°F) or fish flakes easily. Transfer fillets to a warm plate and squeeze a little lemon over them. Keep warm while finishing the sauce.

Sweat aromatics

In a separate heavy skillet over medium heat, melt 1 tablespoon unsalted butter. Add the minced shallot and sauté for 2-3 minutes until translucent. Add the minced garlic and cook 30-45 seconds until fragrant, taking care not to brown.

Cook corn

Add 2 cups corn kernels to the skillet. Cook, stirring occasionally, for 3-4 minutes until the corn is warmed through and starts to brown slightly.

Deglaze

Pour in 1/4 cup dry white wine (or skip and use stock). Scrape up any fond from the pan and simmer until the wine is almost evaporated, about 1-2 minutes.

Simmer with stock & cream

Add 1/2 cup low-sodium chicken or vegetable stock and bring to a gentle simmer. Stir in 3/4 cup heavy cream and 2 tablespoons creme fraiche or sour cream. Lower heat to medium-low and simmer gently for 4-6 minutes until the sauce thickens slightly.

Finish sauce

Stir in 1 tablespoon unsalted butter, 1 tablespoon fresh thyme leaves, 3/4 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. If you prefer a smoother sauce, pulse half the mixture in a blender or use an immersion blender briefly to reach desired texture, then return to the pan and reheat gently. Stir in the sliced chives.

Keep warm

Maintain the sauce on the lowest heat while you rest the fish for 1-2 minutes so everything is served warm.

Spoon a generous puddle of the creamy corn sauce onto warmed plates. Place a cod fillet on top of each sauce bed. Spoon a little extra sauce over the fillet. Garnish with microgreens or chopped parsley and a lemon wedge on the side. Serve immediately.