5 min<\/p>\n
Easy<\/p>\n
180 kcal<\/p>\n
My cod loin with paprika cream sauce is a simple, budget-friendly dish that\u2019s full of flavor. Quick to make and slightly spiced by the paprika, it pairs beautifully with plain rice or a plate of steamed vegetables. The mildness of the white fish combines with the gentle warmth of sweet paprika and the richness of cream to create a comforting, elegant meal. Read on for the full recipe.<\/p>\n
Ingredients
\n– Serves 2<\/p>\n
– 2 cod loins (cod back pieces)
\n– Salt, to taste
\n– 2 garlic cloves
\n– 1 shallot
\n– 2 tbsp lemon juice
\n– 200 ml light cream (about 7 fl oz)
\n– 3 tbsp grated Parmesan
\n– 2 tbsp sweet paprika<\/p>\n
Preparation<\/p>\n
Total time: 45 min
\nPrep: 5 min
\nCook: 25 min<\/p>\n
1 \u2014 Marinate the cod in lemon
\nPlace the cod loins in a shallow dish. Season them with salt. Finely slice the shallot and mince the garlic, then scatter them over the fish. Pour the lemon juice on top and let the fish marinate in the refrigerator for about 15 minutes.<\/p>\n
2 \u2014 Make the paprika cream sauce
\nPreheat the oven to 410\u00b0F (210\u00b0C). In a small bowl, combine the light cream with the sweet paprika and add any juices left in the marinade. Whisk together until the sauce is smooth and evenly colored.<\/p>\n
3 \u2014 Coat the fish with the sauce
\nRemove the cod from the marinade and arrange the loins in an ovenproof dish. Spoon the paprika cream over the fish, making sure each piece is well coated.<\/p>\n
4 \u2014 Sprinkle with Parmesan and bake
\nSprinkle the grated Parmesan over the sauced cod, then bake in the preheated oven at 410\u00b0F (210\u00b0C) for about 25 minutes. Keep an eye on it: the fish is done when it turns opaque and flakes easily with a fork.<\/p>\n
Serve the cod hot
\nTake the dish from the oven and serve the cod immediately, spooning the creamy paprika sauce over each portion. Serve alongside white rice or a selection of vegetables for a satisfying, balanced meal.<\/p>\n\n\n