Rīgas Cepta Mencas Fileja ar Diļļu Mērci (Baltic Cod in Creamy Dill & Egg Sauce) – Authentic Latvia Recipe
Riga coastal classic topping pan-seared cod fillets with a warm melted-butter, chopped egg, and dill sauce.
- Country of Origin
- 🇱🇻 Latvia (Northern Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Flaky Baltic cod fillets, Chopped hard-boiled eggs, Steamed baby potatoes, Bunches of fresh dill, Melted butter
Ingredients for Rīgas Cepta Mencas Fileja ar Diļļu Mērci (Baltic Cod in Creamy Dill & Egg Sauce) (4 Servings)
- 1.25 lbs (or 2.5 cups) flaky Baltic cod fillets, prepped into bite-sized pieces
- 1.5 cups chopped hard-boiled eggs, washed and trimmed
- 1 cup steamed baby potatoes
- 1 medium onion and 3 cloves garlic, finely minced with bunches of fresh dill
- 1.5 tbsp traditional Latvia seasoning (melted butter, lemon juice, white pepper)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and bunches of fresh dill for 2–3 minutes until softened and fragrant.
- Add flaky Baltic cod fillets and chopped hard-boiled eggs along with melted butter, lemon juice, white pepper, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with steamed baby potatoes and serve straight from the skillet.