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Mousseline Sauce for Fish

Amanda Wren-Grimwood
Cod on a bed of spinach simply roasted in the oven and served with a mousseline sauce which is flavoured with basil.
5 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine French
Servings 4
Calories 300 kcal


  • 600 g cod in 4 portions
  • 250 g small bag of young spinach or about 20 leaves
  • seasoning

For the sauce

  • 2 egg yolks
  • 2 teaspoon lemon juice
  • seasoning
  • 50 g butter
  • 50 ml whipped cream or thick cream
  • 1 tablespoon fresh chopped basil


  • Make a foil parcel and place a seasoned cod fillet on a bed of spinach.
  • Bake at
    for 10-20 minutes.
  • To make the sauce set up a bain marie with the egg yolks, seasoning, 1 teaspoon of lemon and a knob of butter.
  • Whisk over heat for about 2 minutes, or until the mixture has thickened.
  • Take the bowl off the heat and whisk in the remaining butter gradually with the lemon and basil.
  • Keep warm over the bain marie and just before serving fold in the cream.


The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.


Calories: 300kcalCarbohydrates: 3gProtein: 30gFat: 18gSaturated Fat: 10gCholesterol: 206mgSodium: 229mgPotassium: 987mgFiber: 1gSugar: 1gVitamin A: 6580IUVitamin C: 20mgCalcium: 109mgIron: 2.5mg
Keyword basil, cod, mousseline
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