Quick Cod with Sorrel Sauce

Cabillaud Sauce à L’oseille

Preparation info

  • Serves


    • Difficulty


Appears in

My Paris Market Cookbook

My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About

This dish is everything I love about French cuisine: fresh, simple, and buttery! An easy and impressive meal for a dinner party—think of serving with steamed new potatoes or other freshly harvested spring vegetables.


  • 2 pounds (1 kilo) / 4 fillets of cod or other white fish



Preheat oven to 425°F (220°C). Wash and dry fish fillets and arrange in a baking dish. In a small saucepan, melt 2 tablespoons (30