Cooking time: 20 minutes, Yield: 4 servings
- 4 cod filets, about 6 ounces a piece
- All purpose flour for dredging
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 2/3 cup dry white wine
- 1/2 cup chicken stock
- 1 teaspoon lemon juice
- 1 teaspoon capers, drained
- 1 tablespoon parsley, finely chopped
- Salt and pepper
Wash the cod and pat it dry. Salt the fish and lightly dust it with flour.
Heat the oil and butter in a large skillet. Sauté the cod over moderately high heat for 4 to 5 minutes on each side, or until done.
Transfer to a warm plate with a wide spatula. Add the wine to the pan and increase the heat to high. Allow the liquid to boil and reduce.
Pour in the stock and boil for about 2 minutes as it slightly thickens. Add the lemon juice and drained capers and stir for about 1 minute. Salt and pepper to taste.
Return the cod to the pan and heat through for about 1 minute.
Plate the cod and spoon sauce over it. Sprinkle with parsley and serve.