Baked Juicy Garlic Herb Cod with Saffron-Infused Cream Sauce
Tender, flaky cod fillets baked to perfection with a fragrant garlic and herb crust, served with a luxurious, golden-hued saffron cream sauce. This elegant dish is surprisingly simple to prepare, offering restaurant-quality flavor at home.
Ingredients
Ingredients
- 4 cod fillets about 6 oz each, skinless and patted dry
- 2 tbsp olive oil divided
- 3 cloves garlic minced
- 1 tbsp fresh parsley finely chopped
- 1 tsp fresh thyme leaves or 1/2 tsp dried
- 1 pinch saffron threads about 1/8 tsp
- 1 cup heavy cream or half-and-half for lighter version
- 0.5 cup chicken or vegetable broth low sodium preferred
- 1 tbsp butter unsalted
- 1 tsp lemon juice freshly squeezed
- 1 tsp salt divided, or to taste
- 0.5 tsp black pepper freshly ground, divided
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered pan over low heat to prevent the sauce from breaking. Make-Ahead Tip: The herb paste can be prepared up to 24 hours in advance. The saffron cream sauce can also be made ahead and reheated gently before serving. Variations: Substitute cod with haddock, halibut, or tilapia. For a dairy-free version, use coconut cream and olive oil instead of heavy cream and butter. Serving Suggestion: Serve over steamed asparagus, rice pilaf, or orzo pasta to soak up the delicious sauce.