Cod with Herbed White-Wine Lemon Sauce
1 medium Shallot, finely chopped
2 Lemons, 1 juiced and 1 sliced into 1/4-inch-thick rounds
1/4 cup Capers, roughly chopped
Freshly ground Black Pepper
4 (about 6 ounces each) Codfish Fillets
1 cup dry White Wine (I used Graham Norton’s Sauvignon Blanc)
6 Tbsp unsalted Butter, cut into small pieces
1 teaspoon Salt
1 cup loosely packed Mixed Fresh Herbs, such as parsley, tarragon, chervil, dill, and thyme, roughly chopped
Got all my ingredients lined up and ready to go. I’m really happy I used one of our Vineyard Selections wine, Graham Norton’s Sauvignon Blanc. It was the perfect wine to cook the fish in and the perfect wine to enjoy the fish with.
Combine shallot, wine, and lemon juice in a small skillet. Set over high heat. Bring to a boil and simmer until liquid is reduced to 1/4 cup, about 10 minutes. Remove from heat and whisk in the butter, capers, 1/4 teaspoon salt, a pinch of pepper, and 3/4 of the herbs. Set aside and keep warm.
Heat a large skillet over medium-high heat and add 3 tablespoons of the sauce. Season both sides of cod fillets with remaining 3/4 teaspoon salt and a pinch of pepper. Arrange fillets and lemon slices in the skillet and sprinkle with some of the fresh 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.
Recipe From Martha Stewart: https://www.marthastewart.com/1143421/cod-herbed-white-wine-lemon-sauce