baked cod with dill sauce

This is definitely comfort food for our family. It is another one of those super-simple recipes that  gets pulled out when time or tempers are short and dinner needs to be on the table tout de suite. I found the recipe in a magazine (long forgotten now) when I was a very newly married lady. It worked for two very poor and very tired university students and was popular with a tableful of toddlers and preschoolers. We ate it often all the way through soccer games and ballet classes and then another generation of university students. Now the grandkids love it and so do their moms because it is just that easy and yummy. All the ingredients are usually stocked in my pantry or fridge so it doesn't even need to be planned for. Just whip it up and  dinner is ready. 

This is not something that plates up beautifully but it sure goes down well. We always serve it with rice and peas. Always. Just works.

If you don't have sour cream use plain yogurt. If you are out of dill weed or chives, try another herb. We have used herbes de provence among other options. Any firm white fish is good. Double or halve the recipe depending on how many you want to feed - or if you want anything left for a lunch another day. This is that kind of dish. Simply easy and very forgiving. Like the best friends.

baked cod with dill sauce

4 small cod fillets

1/2 cup sour cream (or plain yogurt)

1/2 cup mayonnaise

1 Tbsp dried dill weed

1 Tbsp dried chives

1 tsp sweet paprika

2 tsp fresh lemon juice

Arrange the cod fillets in a baking dish that just accommodates them. Drizzle with lemon juice.

Mix together the sour cream, mayonnaise, dill weed, and chives. Spread over the fish. (There will be a lot of sauce but you will want it. Trust me.) Sprinkle with the paprika. Bake at 400 degrees F. for 20 minutes or until the fish flakes easily.

Serve over rice  - that's where the sauce comes in :)