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.
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.