Quick-Braised Cod With Herbed Yogurt | Everyone's Dinner
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Quick-Braised Cod With Herbed Yogurt

Ingredients

4

cod or hake fillets (6 to 8 ounces each)

Salt and freshly ground black pepper, to taste

2

tablespoons unsalted butter

1

tablespoon extra-virgin olive oil, more as needed

1

large shallot or 1/4 of a red onion, thinly sliced

5

sprigs thyme

¼

cup dry white wine

cup plain yogurt (see Note)

2

tablespoons minced fresh dill, parsley or cilantro, more for serving

1

small clove garlic, finely grated or minced

Flaky sea salt, for serving (optional)

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Preparation
Season fish with salt and pepper and set aside.
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.
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.  
Meanwhile, in a small bowl mix together yogurt, dill, garlic, and salt and pepper to taste.
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.

Tip

If using Greek yogurt, thin it out with a little milk or water. Sheep’s milk yogurt, if you can get it, has an especially nice tang in this recipe.

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Category:Healthy
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