Quick-Braised Cod With Herbed Yogurt

Quick-Braised Cod With Herbed Yogurt

In this blissfully easy weeknight dinner, cod and shallots are braised in butter and wine, then topped with an herbed, garlicky yogurt sauce. It’s fast, flavorful and comforting, especially when served with mashed potatoes to drink up the pan juices. You can substitute any other mild-fleshed fish for the cod. Hake, sea bass, flounder and porgy all work nicely, though you may have to adjust the cooking time, depending on the thickness of the fillets.
  • Total:
  • Serves: 4 persons



  1. Step 1

    Season fish with salt and pepper and set aside.
  2. Step 2

    In a large skillet with a lid, melt butter in olive oil over medium heat. Add shallot, thyme and a pinch of salt and pepper and cook until golden, about 3 minutes. Add wine and cook until slightly thickened and shallot is very soft, about 2 minutes longer.
  3. Step 3

    Add cod to pan, spoon some of the shallots over top of fish and cover pan. Reduce heat as needed; the liquid should be at a simmer, not a boil. Cook until fillets are just opaque, 2 to 4 minutes.
  4. Step 4

    Meanwhile, in a small bowl mix together yogurt, dill, garlic, and salt and pepper to taste.
  5. Step 5

    Serve the cod immediately, topped with shallots, yogurt sauce and dill. Drizzle everything with a little more olive oil, and sprinkle with flaky salt and more pepper.