Cod with Onions and Chives Kabeljau Mit Schnittlauch Zwiebeln
Elevate your weeknight dinner with this elegant German-inspired dish, *Cod with Onions and Chives (Kabeljau Mit Schnittlauch Zwiebeln)*. Featuring tender, flaky cod fillets seared to perfection and smothered in a luscious sauce of caramelized onions, white wine, and fish stock, this recipe strikes a perfect balance between comforting and sophisticated. A delicate drizzle of fresh lemon juice brightens the flavors, while a final sprinkle of chopped chives adds vibrancy and a subtle herbal note. Ready in just 40 minutes, this dish pairs beautifully with boiled potatoes, steamed veggies, or a light salad, making it both versatile and hearty. Perfect for seafood lovers, this recipe captures classic European flavors in a simple and approachable way.
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Recipe Information
Ingredients
- 4 pieces (about 150g per fillet) Cod fillets
- 2 large Yellow onion
- 2 tablespoons (chopped) Fresh chives
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 100 milliliters White wine (dry)
- 100 milliliters Fish stock
- 1 tablespoon Lemon juice
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
Instructions
Pat the cod fillets dry with paper towels and season both sides lightly with salt and black pepper.
Peel and thinly slice the yellow onions into half-moons. Set aside.
Heat 1 tablespoon of olive oil and the butter in a large skillet over medium heat. Add the sliced onions and cook, stirring frequently, for 8-10 minutes or until the onions are soft and caramelized. Remove the onions from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the cod fillets and sear for 2-3 minutes on each side until golden brown. Be careful not to overcook—the cod should flake easily but remain moist. Remove the cod from the skillet and set aside on a warm plate.
Deglaze the skillet by adding the white wine and fish stock. Bring to a simmer and cook for 3-4 minutes to reduce the liquid slightly.
Return the caramelized onions to the skillet and stir in the lemon juice. Simmer for another 2 minutes.
Place the cod fillets back into the skillet, spooning the onion and sauce mixture over the top to coat. Cook for an additional 2-3 minutes over low heat until the cod is heated through.
Remove the skillet from heat and sprinkle the chopped chives over the dish.
Serve immediately, plating the cod fillets with the onion and chive sauce draped over the top. Pair with boiled potatoes, steamed vegetables, or a simple side salad.
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.5 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 42 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 743 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
