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Cod with Creme Fraiche and Dill

Cod with Creme Fraiche and Dill

Cod with Creme Fraiche and Dill

The best way to cook the fish is using a broiler, because you want the creme fraiche to both soak into the fish and become a crispy topping on the fish. If you cook the fish in a pan or on the grill, the creme fraiche will probably slip off or remain soft and soupy on top.


1 pound cod or other white fish
2 Tbsp finely chopped dill
1/4 cup creme fraiche
1/4 tsp salt

Mix together dill, creme fraiche and salt. Spread evenly on the top and sides of the fish. Place under a broiler. Keep a close eye on the fish, rotating it several times so the creme fraiche topping becomes fairly crispy and browns evenly. A one pound piece of fish that is about an inch thick will take about 14 minutes. If the fish is only 1/2fish_crack inch thick, it will take about 8 minutes. A sign that the fish is almost done: cracks will start to appear on the top. When the fish begins to split like this, you know it will be done in a few more minutes.


  • Don’t use more than 1/4 cup creme fraiche for a pound of fish, or it will remain goopy and won’t form a nice crust
  • If you don’t like dill, use any other fresh herb that sounds good
  • Creme Fraiche is similar to sour cream but they are not interchangeable for this recipe. Creme Fraiche typically has a higher fat content and is less thick.
  • This recipe probably works for salmon too. Give it a try! (and let me know how it is)
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