These Fish Fillets in Creamy Garlic Sauce, known as Bacalao a la Crema, are what comfort food is all about. We’re talking a ton of great flavors, easy to make, and all done in just 20 minutes. Serve them next to some roasted potatoes, a garden salad, and a bottle of Spanish white wine from Rias Baixas for a fabulous meal.
To make this recipe, I used cod fillets I bought frozen and thawed out. You can also use fresh cod here, as well as any other type of firm white fish. Such as tilapia, white sea bass, or hake, which is known as merluza in Spain.
To make the creamy garlic sauce, I used a combination of low-fat milk and vegetable broth. You can use any type of milk you like, such as full-fat, non-fat, or even plant-based milk. As for the broth, you can also use chicken broth or even fish broth.
TIPS & TRICKS to Make this Recipe: It took me about 3 to 4 minutes per side to fully cook the fish fillets. Of course, it might take you less or more. Just keep an eye on the fish to not overcook it. Otherwise, it will get a tough texture to it.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make Fish Fillets in Creamy Garlic Sauce
Fish Fillets in Creamy Garlic Sauce | Bacalao a la Crema
Ingredients
- 1/4 cup extra virgin olive oil 60 ml
- 2 cod fillets 8 oz / 225 grams each
- 1/2 cup all purpose flour 60 grams
- 1 shallot (finely chopped)
- 3 cloves garlic (roughly chopped)
- 1 tbsp all purpose flour 9 grams
- 1/4 cup dry white wine 60 ml
- 1/2 tsp dried thyme .50 grams
- 1/2 cup low fat milk 120 ml
- 1/2 cup vegetable broth 120 ml
- 2 tbsp chopped parsley 8 grams
- sea salt & black pepper
- lemon wedges & parsley for garnish
Instructions
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Heat a large fry pan with a medium heat and add in the olive oil
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In the meantime, pat the fish fillets completely dry, season with sea salt & black pepper on both sides and then coat each one in all purpose flour, making sure to coat them all around
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Add the fish fillets into the hot fry pan, fry for 3 to 4 minutes per side or until golden fried and fully cooked through, then transfer into a dish with paper towels
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Using the same pan with the same heat, add in the chopped shallot and garlic, mix continuously, after 2 to 3 minutes add in 1 tbsp (9 grams) flour, mix continuously, after 2 minutes add in the white wine and thyme, mix together and simmer
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After 3 minutes and the alcohol has been cooked off in the wine, add in the milk and broth, continue to mix for 3 to 4 minutes or until you get a slightly creamy sauce, then add in the chopped parsley and season with sea salt & black pepper, mix together, then add the fish fillets back into the pan, gently flip each one so they're coated in the sauce, then lower to a low-medium heat and simmer for 1 to 2 minutes
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Transfer the fish fillets into a serving dish, top off with the cream sauce and garnish with lemon wedges and fresh parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
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