Prepare the sauce: In a saucepan, melt the butter and add the finely chopped shallot. Sauté until translucent.
Add the wine: Sprinkle with flour, mix well, then pour in the Chablis. Simmer for a few minutes until the sauce thickens.
Add the cream: Add the crème fraîche, mixing gently. Adjust the seasoning if necessary.
Cooking the fish: Place the cod fillets in a baking dish, cover them with sauce and bake at 180°C for 15-20 minutes.
Serving: Serve hot, sprinkled with fresh parsley. Serve with rice or steamed potatoes.
Trick :
For added flavor, you can add a pinch of mild curry to the sauce for a slight spicy taste.
