The sauce in this dish reminded me of one of the sauces my mother used to make for her delicious salmon casserole. It's the perfect light sauce for a light fish and is flavourful without being overpowering at all. The addition of the dill also gives it a lovely kick. The appreciation I have for my husband and his effort to continually make new dishes is immeasurable. Variety is definitely not something we are lacking in this home! He served this delicious cod with spinach drizzled with lemon and sweet potato. If he had to do it over again, he would replace the sweet potato with red potatoes. He felt this wasn't the best accompaniment with the fish but it's all we had. And I absolutely loved every bite of it – I thought it went together fine.
What you’ll need
Cod filets
Cooked spinach
Cooked sweet or red potatoes
Lemon
Sour cream
Flour
Leek
2/3 cup chicken stock
Butter
Dill
What to do
Whisk together 1/3 cup of sour cream and 1 tsp of flour.
Cut up a big leek, just the pale green and white parts. Take 1/3 of the chicken stock and put in a pan with butter and leeks. Simmer covered for 10 minutes. Add sour cream mixture and mix. Add fish and remaining chicken stock, cover and simmer for 7-10 minutes. Serve alongside spinach sprinkled with lemon and pepper and potatoes. Sprinkle with dill.
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