Quick-braised cod with herbed yoghurt.There are “fishy” fish, and then there are non-fishy fish. And with its mild, milky flesh, cod is one of the least fishy of them all. (Andrew Scrivani/The New York Times) -
Quick-Braised Cod With Herbed Yoghurt (Serves 4)

There are “fishy” fish, and then there are non-fishy fish. And with its mild, milky flesh, cod is one of the least fishy of them all. Another mild fish — hake, flounder or sea bass — will keep the gentle spirit of the recipe intact. If using Greek yogurt, thin it out with a little milk or water. Sheep’s milk yogurt, if you can get it, has an especially nice tang in this recipe.

Ingredients 
4 cod or hake fillets
Salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil, more as needed
1 large shallot or 1/4 of a red onion, thinly sliced
5 sprigs thyme
1/4 cup dry white wine
1/3 cup plain yoghurt (see Note)
2 tablespoons minced fresh dill, parsley or cilantro, more for serving
1 small clove garlic, finely grated or minced
Flaky sea salt, for serving (optional)

Method

Season fish with salt and pepper and set aside.
In a large skillet with a lid, melt butter in olive oil over medium heat. 
Add shallot, thyme and a pinch of salt and pepper and cook until golden, about 3 minutes. 
Add wine and cook until slightly thickened and shallot is soft, about 2 minutes longer.
Add cod to pan, spoon some of the shallots over top of fish and cover pan. 
Reduce heat as needed; the liquid should be at a simmer, not a boil. 
Cook until fillets are just opaque, 2 to 4 minutes.
Meanwhile, in a small bowl mix together yoghurt, dill, garlic, and salt and pepper to taste.
Serve the cod immediately, topped with shallots, yoghurt sauce and dill. 
Drizzle everything with a little more olive oil, and sprinkle with flaky salt and more pepper.

The New York Times