Cod in Egg-Lemon Sauce


  • 1 large onion, sliced
  • 1 lemon, sliced
  • 1 bay leaf
  • 1 teaspoon salt
  • 6 peppercorns
  • 2 cups water
  • 1 ½ pounds cod or scrod fillets
  • 3 eggs
  • 2 teaspoons cornstarch
  • Juice of two lemons
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      210 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 35 grams protein; 217 milligrams cholesterol; 827 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

3 or 4 servings


  1. Spread the onion, lemon, bayleaf, one-half teaspoon salt and peppercorns in a casserole. Add the water, bring to a simmer and cook for five minutes. Place the fish in the casserole, cover and simmer gently just until the fish turns opaque, about eight minutes. Remove the fish to a platter, cover with foil and keep warm.
  2. Strain the cooking liquid into a small sauce pan and bring to a boil. Cook until it is reduced to one cup.
  3. Beat eggs lightly. Combine the cornstarch and lemon juice and add to the eggs along with one-half teaspoon of salt.
  4. Slowly add the simmering stock to the egg-and-lemon mixture, stirring constantly until the sauce is thickened and smooth. Pour over fish and serve at once.

30 minutes

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