Best 5 Cod Fillets With Cilantro Yogurt Sauce Recipes

When it comes to delectable and wholesome seafood dishes, cod fillets with cilantro yogurt sauce stand out as a true culinary delight. This tantalizing recipe combines the delicate flavor of cod fillets with a vibrant and creamy cilantro-infused yogurt sauce, resulting in a symphony of flavors that will tantalize your taste buds. The flaky texture of the cod, perfectly cooked to maintain its moist and tender interior, pairs harmoniously with the tangy and aromatic yogurt sauce, creating a dish that is both satisfying and refreshing. With its vibrant colors and irresistible flavors, cod fillets with cilantro yogurt sauce is sure to become a favorite in your kitchen, enjoyed by seafood enthusiasts and culinary adventurers alike.

Here are our top 5 tried and tested recipes!

COD FILLETS WITH CILANTRO YOGURT SAUCE

Cod Fillets With Cilantro Yogurt Sauce image

This cooling herbed yogurt sauce is adapted from the chef Yotam Ottolenghi in London, who serves it with leek fritters. But it's wonderful with mild fish like cod. The fish, while delicious, is utterly simple: fillets baked in a 300-degree oven until opaque, 10 to 20 minutes depending on the thickness of the pieces. It is the sauce that is the star, and that comes together quickly in a food processor. Combine roughly chopped cilantro and parsley, garlic that has been mashed to a paste, lemon juice, olive oil, salt and yogurt. (Whole-milk yogurt would be best for body and flavor, while low-fat is O.K., and nonfat untenable.) Process until the mixture is smooth and green. There will be sauce left over, which you can use on yet more fish, or as a dip for vegetables or fritters, anything that would thrive when dunked in the refreshing, herb-graced sauce.

Provided by Martha Rose Shulman

Categories dinner, quick, main course

Time 40m

Yield 4 servings (you'll have sauce left over)

Number Of Ingredients 9

Ingredients

2 cups cilantro leaves (some stems are O.K. - you don't have to pick off each leaf the way you do with parsley)
1/2 cup flat-leaf parsley leaves
2 garlic cloves
Salt and freshly ground pepper
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 cup plain Greek yogurt (low-fat or whole)
1 1/2 pounds Alaskan cod fillets
Lemon wedges for garnish

Steps:

To make the sauce, coarsely chop the cilantro and the parsley leaves. In a mortar and pestle, mash the garlic with a pinch of salt. Place the cilantro and parsley in a food processor fitted with the steel blade and process until finely chopped. Add the garlic, lemon juice, olive oil, about 1/2 teaspoon salt (or to taste), and the yogurt and process until the mixture is smooth and green. Transfer to a bowl.
Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 20 minutes, depending on the thickness of the fillets, until the fish is opaque on the surface and you can pull it apart with a fork.
Remove the fish from the oven, transfer to plates or a platter, and spoon on the sauce. Garnish with lemon wedges and serve.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 4 grams, Sodium 636 milligrams, Sugar 3 grams

PAN SEARED PACIFIC COD WITH CILANTRO VINAIGRETTE AND CREAMED CORN

Pan Seared Pacific Cod with Cilantro Vinaigrette and Creamed Corn image

Provided by Kelsey Nixon

Time 47m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 cups fresh cilantro leaves, finely chopped
1 clove garlic, grated
1 lemon, zested and juiced
Kosher salt and freshly cracked pepper
1/4 cup extra-virgin olive oil
1 to 2 tablespoons olive oil
4 (6-ounce) Pacific cod fillets
Kosher salt and freshly cracked black pepper
2 tablespoons (1/4 stick) unsalted butter
Creamed Corn, for serving, recipe follows
2 tablespoons unsalted butter
3 ears fresh corn, husks removed, kernels cut off the cob and milk scraped from the cob with the back of a knife
2 cloves garlic, grated
2 cups heavy cream
Kosher salt and freshly cracked black pepper

Steps:

For the vinaigrette: In a small bowl, combine cilantro, garlic, lemon zest and juice and season with salt and pepper. Slowly drizzle in the olive oil, whisking to incorporate all the ingredients. Taste for seasoning and adjust with salt and pepper, if necessary, and set aside.
For the fish: Heat the olive oil in a medium nonstick skillet placed over medium-high heat. Sprinkle the cod with salt and pepper. Once the pan is hot, sear the cod for 3 to 4 minutes on the first side. Add the butter to the pan and allow it to melt. Once the butter has melted, flip the cod and finish cooking it on the other side, 3 to 4 minutes more, or until just cooked through.
To plate: Place a spoonful of Creamed Corn onto a plate. Set a piece of fish over the corn and spoon over the cilantro vinaigrette.
In a large saute pan, melt the butter over medium heat. Add the corn kernels and corn milk to the pan, as well as the garlic. Season the corn with salt and pepper and saute for 5 minutes. Add the cream, bring the mixture to a simmer and cook until it has reduced by half, 5 to 7 minutes. Once the cream has reduced, remove the pan from the heat. Carefully transfer half of the mixture to a food processor or blender and puree until smooth. Add the pureed portion back to the pan and place over heat to warm through. Season the creamed corn with salt and pepper.

QUICK-BRAISED COD WITH HERBED YOGURT

Quick-Braised Cod With Herbed Yogurt image

In this blissfully easy weeknight dinner, cod and shallots are braised in butter and wine, then topped with an herbed, garlicky yogurt sauce. It's fast, flavorful and comforting, especially when served with mashed potatoes to drink up the pan juices. You can substitute any other mild-fleshed fish for the cod. Hake, sea bass, flounder and porgy all work nicely, though you may have to adjust the cooking time, depending on the thickness of the fillets.

Provided by Melissa Clark

Categories dinner, easy, quick, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

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
1/4 cup dry white wine
1/3 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)

Steps:

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.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 5 grams, Sodium 654 milligrams, Sugar 2 grams, TransFat 0 grams

CILANTRO LIME COD

Cilantro Lime Cod image

"My daughter loves to cook and especially likes dishes with Mexican flair," reports Donna Hackman of Bedford, Virginia. "She bakes these wonderfully seasoned fish fillets in foil to keep them moist and cut down on cleanup."

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

4 cod or flounder fillets (2 pounds)
1/4 teaspoon pepper
1 tablespoon dried minced onion
1 garlic clove, minced
1 tablespoon olive oil
1-1/2 teaspoons ground cumin
1/4 cup minced fresh cilantro
2 limes, thinly sliced
2 tablespoons butter, melted

Steps:

Place each fillet on a 15x12-in. piece of heavy-duty foil. Sprinkle with pepper. In a small saucepan, saute onion and garlic in oil; stir in cumin. Spoon over fillets; sprinkle with cilantro. Place lime slices over each; drizzle with butter. Fold foil around fish and seal tightly. , Place on a baking sheet. Bake at 375° for 35-40 minutes or until fish just begins to flake easily with a fork.

Nutrition Facts : Calories 132 calories, Fat 5g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 85mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges

COD WITH CILANTRO AND LIME

Cod with Cilantro and Lime image

My daughter loves to cook and especially likes dishes with Mexican flair. She bakes these wonderfully seasoned fish fillets in foil to keep them moist and cut down on cleanup.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

4 cod or haddock fillets (2 pounds)
1/4 teaspoon pepper
1 tablespoon dried minced onion
1 garlic clove, minced
1 tablespoon olive oil
1-1/2 teaspoons ground cumin
1/4 cup minced fresh cilantro
2 limes, thinly sliced
2 tablespoons butter, melted

Steps:

Place each fillet on a 15x12-in. piece of heavy-duty foil. Sprinkle with pepper. In a small saucepan, saute onion and garlic in oil; stir in cumin. Spoon over fillets; sprinkle with cilantro. Place lime slices over each; drizzle with butter. , Fold foil around fish and seal tightly. Place on a baking sheet. Bake at 375° for 35-40 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 131 calories, Fat 5g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 91mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 18g protein.

Tips for Cooking Cod Fillets with Cilantro Yogurt Sauce:

Choose fresh, firm cod fillets for the best flavor and texture.
Pat the cod fillets dry before cooking to help them sear properly.
Season the cod fillets with salt and pepper to taste.
Heat a large skillet over medium-high heat and add a drizzle of olive oil.
Cook the cod fillets for 3-4 minutes per side, or until they are cooked through.
While the cod fillets are cooking, prepare the cilantro yogurt sauce.
To make the cilantro yogurt sauce, simply combine yogurt, chopped cilantro, lemon juice, garlic, and salt and pepper to taste.
Serve the cooked cod fillets with the cilantro yogurt sauce and your favorite sides.

Conclusion:

Cod fillets with cilantro yogurt sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The cod fillets are cooked to perfection and the cilantro yogurt sauce is a flavorful and refreshing complement. This dish is sure to please the whole family.