Creamy Cod with Herbs

Ingredients (serves 2):

• 10g BBQ tea seasoning (black tea base, adds subtle smoky aroma and enhances flavor)
• 2 cod fillets (about 150 g each, skin on or off)
• 1 tbsp olive oil
• 1 tbsp butter
• 2 shallots, finely chopped
• 1 clove garlic, minced
• 100 ml dry white wine (or fish stock)
• 150 ml heavy cream
• 1 tsp Dijon mustard
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• Salt and white pepper, to taste
• Lemon wedges, to serve

Method:

1. Season the cod: Pat fillets dry. Rub with BBQ tea seasoning, a pinch of salt, and white pepper. Let stand 10 minutes.
2. Sear the fish: Heat olive oil in a non-stick skillet over medium-high heat. Add cod and cook 2–3 min per side until lightly golden. Transfer to a plate.
3. Build the sauce: In the same pan, melt butter. Sauté shallots and garlic 2 min until soft. Pour in white wine; simmer 1 min to reduce slightly.
4. Add cream and herbs: Stir in cream, Dijon mustard, dill, and parsley. Simmer 2 min, then return cod to the pan. Spoon sauce over fillets and cook 2 min more, until fish flakes easily.
5. Serve: Plate the cod, spoon extra sauce on top, and accompany with lemon wedges. Pair with steamed potatoes or crusty bread.

Chef’s Notes:

• BBQ tea seasoning deepens flavor without overpowering the delicate cod.
• For a lighter version, substitute half-and-half for heavy cream.
• Leftovers keep 2 days refrigerated; reheat gently to preserve texture.