Quick Cod with Sorrel Sauce

Cabillaud Sauce à L’oseille

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
  • 2 tablespoons (30 grams) salted butter
  • Salt and pepper

For the Sauce

  • 3 tablespoons (45 grams) salted butter
  • 1 medium shallot, minced
  • 3 medium sorrel leaves, julienned
  • ¾ cup (180 mL) heavy cream
  • Salt and pepper



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 grams) salted butter. Brush both sides of each fish fillet with melted butter, coating evenly. Sprinkle each fillet lightly with salt and pepper and place on a tinfoil-lined baking dish on the middle rack of the oven. Bake fish for 10–15 minutes and then turn on broiler for an additional 2–3 minutes, or until fish turns golden.

In the meantime, make the sauce. Melt butter in a saucepan on medium heat. Add shallots and sorrel and let cook 3–5 minutes, or until sorrel starts to wilt. Slowly stir in cream and continue to stir over heat until sauce thickens slightly. Salt and pepper to taste. Pour over baked cod and serve immediately.