Cod Fillets with Orange and Cream Sauce

by Editorial Staff

Summary

Prep Time	35 mins
Total Time	35 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Rinse the fish fillets, pat dry, drizzle with a little orange juice and lemon juice and let stand for 10 minutes. Finely mash the rusks in a freezer bag with a rolling pin. Salt and pepper the fish pieces, turn them in the rusk crumbs and fry them brown on both sides in 30g butter for 10 minutes. Keep warm. Boil the roast set with the remaining orange juice, sift through and, mixed with the cream, reduce to a light creamy consistency over a few minutes over high heat. Pour in the remaining butter, season the sauce with salt and cayenne pepper and serve separately with the fish. Go with green salad and parsley potatoes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.