Cod and Shrimp in a Lemon cream sauce

This recipe for Cod and Shrimp in a lemon cream sauce is probably the easiest recipe on the blog. The seafood is baked in a delicious cream sauce in the oven, so there’s barely any hands-on time involved, and the result is a melt in your mouth dinner, that even your most demanding guests will love.
You can serve it with anything you like,  such as rice, pasta or French bread to mop up the amazing sauce and a nice salad on the side or your favorite veggies.

INGREDIENTS:

  • 4 x medium white fish fillets (cod, tilapia , hake etc…)
  • 1 cup clean peeled shrimp
  • 1/2 cup heavy cream
  • 1 tbsp. lemon juice
  • 1 garlic clove, peeled and grated
  • 1 tsp. Dijon mustard
  • 1/4 cup white wine
  • 1 tbsp. fresh dill or 1/2 tsp dried dill
  • 1 tbsp. fresh chives or 1 tsp dried chives
  • 1 tbsp. capers (optional)
  • Salt & pepper
  • butter for baking dish
  • 1/4 cup fresh breadcrumbs or one to two tbsp. dried
  • some olive oil or melted butter for drizzling over breadcrumbs
  • Fresh parsley or chives and lemon wedges, to  serve

INSTRUCTIONS:

Preheat oven to 200C / 400F

Season fish and shrimp with salt and pepper on both sides and place in a butter baking dish, add the capers if using.

Place cream, lemon juice, garlic, mustard, wine, dill, chives, salt and pepper in a small pan and bring to a very low simmer, until smooth. Pour sauce over fish and shrimp. Sprinkle with the breadcrumbs and drizzle with a teaspoon or two of olive oil or butter.

Bake for 15 minutes, or until fish is just cooked. Remove from oven.
Scatter some Parsley or chives over the fish and serve straight away.
Serve with rice, pasta or bread and a vegetable of choice.

Enjoy.

If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you.  And please don’t forget to tag me on Instagram so I can see your creations!

15 thoughts on “Cod and Shrimp in a Lemon cream sauce

  1. John R Bulin

    I have made this a few times, always good. I forgot to let the sauce simmer last time, stronger wine flavor. Better to let it simmer. After baking for 13 min, I kick on the broiler to get the breadcrumbs crispy and toasty. Accidentally grabbed basil and sprinkled that in the sauce. It worked well as an additional flavor.

    Liked by 1 person

    Reply
  2. Nancy

    This is delicious! I made it with half and half, and used cooked shrimp I had in my freezer. After thawing, I added them halfway through the baking time. We ate up the last of the sauce with a bit of French bread. Yum!

    Liked by 1 person

    Reply
  3. Pingback: 10 most popular recipes of 2020 | THE COOKING SPOON

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