Cod Meunière with Easy Cream Sauce

Cod Meunière with Easy Cream Sauce

No heavy cream needed. This is a super delicious cream sauce made with milk and mentsuyu! This all-purpose sauce goes well with meat or pasta as well.

Ingredients: 2 servings

White fish (e.g. pacific cod or lightly salted cod)
2 fillets
Salt, pepper
to taste
Plain flour
as needed
Butter or margarine
1-1.5 tablespoons
White wine or Japanese sake
as needed
The sauce:
● Butter or margarine
1 tablespoon
● White flour
1 tablespoon or less
● Milk
100 ml
● Mentsuyu
1 teaspoon or less
● Pepper
a small amount
● Parsley (optional)
as needed


1. Season the fish with salt and pepper, and coat it with the flour (do not over season it). If you are using lightly salted cod, season with pepper only and coat with flour.
2. Heat the butter in a skillet, arrange the fish, and pan-fry it until golden. Turn it over, pour in a small amount of white wine, cover it, then steam the fish.
3. Once it is done cooking, transfer it onto a plate.
4. In a skillet, add the butter and the flour from the ● ingredients list for the sauce and sauté over low heat. Once the butter and the flour are incorporated, add the milk little by little.
5. Once it starts to thicken, add the mentsuyu and a pinch of black pepper at the end and the sauce is done!
6. Pour the sauce over the cooked fish, garnish it with parsley and enjoy.

Story Behind this Recipe

I wanted to eat cod with sauce that I can make easily, but I did not have any heavy cream.