1/2 cup all purpose flour
4 (6 ounces each) boneless, skinless cod fillets
Salt and pepper
3 tablespoons olive oil
1 shallot, minced
1/2 cup white wine
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon fresh thyme, minced
4 tablespoons unsalted butter, cut into 4 pieces
2 tablespoons fresh parsley, finely chopped

1. Place flour in shallow dish. Pat fish dry with paper towels and season with salt and pepper.  Coat fish lightly with flour.

2. Heat 2 tablespoons oil in large nonstick skillet over medium heat until just smoking. Cook fillets until golden and thickest part of fillets flake easily, about 3 to 4 minutes per side. Transfer to platter and tent with foil.

3. Add remaining oil and shallot to empty pan and cook until softened, 2 to 3 minutes. Add wine, lemon zest, lemon juice, and thyme and simmer until reduced by half, about 2 minutes. Off heat, whisk in butter and parsley. Season sauce with salt and pepper and pour over cod. Serve. 

Pan-Seared Cod

This recipe is from the 2008 Cook's Country Annual.  The flavors were simple and the recipe was easy to bring together.  This is a quick recipe, perfect for a busy evening. 

Shown here with Garlicky Oven Fries.

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