Icelandic Pan-Seared Cod with Dill Skyr Sauce and Rye Crisps
Icelandic Cod
This is my take on a simple Icelandic-inspired supper: flaky cod pan-seared until the edges are just crisp, served with a bright, tangy skyr sauce flavored with dill and lemon. It leans on the purity of the ingredients—fresh fish, creamy Icelandic-style yogurt, tiny roasted potatoes and a crunchy rye crisp for texture.
I love how quickly it comes together and how the flavors feel both clean and comforting. It’s a lovely dish to make when you want something light but satisfying, and it’s perfect for sharing with friends over a glass of white wine.
Ingredients
- 1.5 lb Cod fillets (skinless)
- 1 tsp Kosher salt
- 1/2 tsp Black pepper
- 3 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1.5 lb Small new potatoes, halved
- 1 cup Plain skyr (Icelandic yogurt) or Greek yogurt
- 2 tbsp Fresh dill, chopped
- 2 tbsp Lemon juice
- 1 tsp Lemon zest
- 1 pieces Garlic, minced
- 8 pieces Rye crispbread or crispbread slices
- 1 tbsp Capers (optional)
- 1 tbsp Fresh parsley, chopped (optional)
Instructions
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Preheat oven to 425°F. Toss halved new potatoes with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper; spread on a baking sheet and roast 20–25 minutes until golden and tender.
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While potatoes roast, pat cod fillets dry and season both sides with 1/2 tsp salt and 1/4 tsp pepper.
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Make the skyr sauce: in a bowl combine skyr, chopped dill, lemon juice, lemon zest, minced garlic, capers (if using) and 1 tbsp olive oil. Taste and adjust salt and lemon; refrigerate until ready.
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Heat a large nonstick or stainless steel skillet over medium-high heat and add 1 tbsp olive oil and 2 tbsp butter. When butter foams and is just turning nutty, add cod fillets.
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Cook cod 3–4 minutes per side (depending on thickness) until a golden crust forms and the fish flakes easily with a fork. Remove from heat and spoon pan juices over fillets.
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Spread rye crispbread on a baking sheet and warm in oven 3–4 minutes during the last minutes of the potatoes, or toast briefly in a skillet to crisp.
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Plate: divide roasted potatoes among plates, place a cod fillet on each, spoon a generous dollop of dill skyr sauce beside the fish, and garnish with parsley and extra dill. Serve rye crisps alongside for crunch.
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Serve immediately with lemon wedges and a simple green salad or steamed greens for a complete Nordic-inspired meal.
Tips & Notes
- If you can find authentic skyr, use it for a tangier, thicker sauce; Greek yogurt works well as a substitute.
- Don’t crowd the skillet when searing the fish—give each fillet room so it browns instead of steams.
- For extra flavor, finish the sauce with a drizzle of good-quality cold-pressed olive oil and a pinch of flaky sea salt.