Cod in Egg-Lemon Sauce Recipe

Name: Cod in Egg-Lemon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, sliced; 1 lemon, sliced; 1 bay leaf; 1 teaspoon salt; 6 peppercorns; 2 cups water; 1 1/2 pounds cod or scrod fillets; 3 eggs; 2 teaspoons cornstarch; Juice of two lemons

Servings: persons

1
Spread the onion, lemon, bayleaf, one-half teaspoon salt and peppercorns in a casserole.
2
Add the water, bring to a simmer and cook for five minutes.
3
Place the fish in the casserole, cover and simmer gently just until the fish turns opaque, about eight minutes.
4
Remove the fish to a platter, cover with foil and keep warm.
5
Strain the cooking liquid into a small sauce pan and bring to a boil.
6
Cook until it is reduced to one cup.
7
Beat eggs lightly.
8
Combine the cornstarch and lemon juice and add to the eggs along with one-half teaspoon of salt.
9
Slowly add the simmering stock to the egg-and-lemon mixture, stirring constantly until the sauce is thickened and smooth.
10
Pour over fish and serve at once.

181

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large onion, sliced, 1 lemon, sliced, 1 bay leaf, 1 teaspoon salt, and more.

Yes, Cod in Egg-Lemon Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cod in Egg-Lemon Sauce

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