Fillet of Cod Flemish Style

Elevate your seafood dinner with this elegant Fillet of Cod Flemish Style recipe, a celebration of delicate flavors and refined technique. Tender cod fillets are gently poached in a fragrant broth of white wine, fresh herbs, and vegetables, infusing them with subtle aromatics. The dish is completed with a luscious cream sauce, thickened with a classic roux and brightened with a hint of lemon. Finished with a sprinkle of vibrant chives, this sophisticated yet accessible recipe pairs beautifully with steamed potatoes or fresh vegetables, making it perfect for both weeknight meals and special occasions. Whether you're seeking a light, flavorful seafood dish or aiming to impress your dinner guests, this Flemish-style cod delivers in every way. Keywords: cod fillet recipe, Flemish-style fish, creamy seafood sauce, poached cod, elegant seafood dish.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces cod fillets
• 1 medium onion
• 1 medium carrot
• 1 piece celery stalk
• 4 sprigs parsley
• 1 leaf bay leaf
• 250 ml dry white wine
• 250 ml water
• 50 g butter
• 2 tbsp all-purpose flour
• 150 ml heavy cream
• 1 piece lemon
• 1 to taste salt
• 1 to taste black pepper
• 2 tbsp (chopped) fresh chives

Directions

Step 1

Peel and thinly slice the onion.

Step 2

Peel and thinly slice the carrot.

Step 3

Slice the celery stalk into thin strips.

Step 4

In a large skillet or shallow pan, combine the sliced onion, carrot, celery, parsley sprigs, bay leaf, white wine, water, and a pinch of salt. Bring the liquid to a gentle simmer.

Step 5

Place the cod fillets into the simmering liquid, ensuring they are fully submerged. Poach the fish for 8-10 minutes or until the fillets are opaque and just cooked through. Carefully remove the fish and set aside on a warm plate. Strain and reserve the poaching liquid.

Step 6

In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to form a roux.

Step 7

Gradually add 400 ml of the reserved poaching liquid to the roux, whisking constantly to prevent lumps. Bring to a boil, then reduce to a simmer and cook for 5 minutes until thickened.

Step 8

Stir in the heavy cream and a squeeze of lemon juice. Season with salt and pepper to taste.

Step 9

Arrange the cod fillets on a serving platter or individual plates. Spoon the creamy sauce over the fish.

Step 10

Garnish with chopped fresh chives and serve immediately with steamed potatoes or a side of fresh vegetables.

Nutrition Facts

Serving size	1693.5 grams (1693.5g)

Amount per serving	% Daily Value*
Calories	1404

Total Fat 47.70g	61%
Saturated Fat 23.80g	119%
Polyunsaturated Fat 1.30g
Cholesterol 462mg	154%
Sodium 3150mg	137%
Total Carbohydrate 46.90g	17%
Dietary Fiber 7.60g	27%
Total Sugars 13.90g
Protein 150.10g	300%

Vitamin D 328IU	1640%
Calcium 274mg	21%
Iron 7mg	36%
Potassium 4146mg	88%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.3%

Protein: 49.3%

Carbs: 15.4%