Cod with Herbed White-Wine Lemon Sauce

Name: Cod with Herbed White-Wine Lemon Sauce
Ingredients: 1 medium shallot, finely chopped; 1 cup dry white wine; 2 lemons, 1 juiced and 1 sliced into ¼-inch-thick rounds; 6 tablespoons unsalted butter, cut into small pieces; 0.25 cup capers, roughly chopped; 1 teaspoon salt; Freshly ground black pepper; 1 cup loosely packed mixed fresh herbs, such as parsley, tarragon, chervil, dill, and thyme, roughly chopped; 4 (about 6 ounces each) codfish fillets

4.5

(2)

2 Reviews

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Servings:

4

This recipe can be made using any fresh mild-flavored white fish, such as cod, sole, sea bass, or flounder.

Ingredients

1 medium shallot, finely chopped
1 cup dry white wine
2 lemons, 1 juiced and 1 sliced into ¼-inch-thick rounds
6 tablespoons unsalted butter, cut into small pieces
¼ cup capers, roughly chopped
1 teaspoon salt
Freshly ground black pepper
1 cup loosely packed mixed fresh herbs, such as parsley, tarragon, chervil, dill, and thyme, roughly chopped
4 (about 6 ounces each) codfish fillets

Directions

Combine shallot, wine, and lemon juice in a small skillet; set over high heat. Bring to a boil; simmer until liquid is reduced to 1/4 cup, about 10 minutes. Remove from heat; whisk in butter, capers, 1/4 teaspoon salt, a pinch of pepper, and 3/4 of the herbs. Set aside; keep warm.
Heat a large skillet over medium-high heat; add 3 tablespoons sauce. Season both sides of fillets with remaining 3/4 teaspoon salt and a pinch of pepper. Arrange fillets and lemon slices in skillet; sprinkle with some herbs. Cook until fillets are golden, about 4 minutes. Turn, sprinkle with remaining herbs, and cook until fish is cooked through, about 3 minutes. Serve with lemon slices and remaining sauce.

Originally appeared: Martha Stewart Living, May 1997