Pan-fried cod with butter and lemon sauce

  • Preparation 5 min
  • Cooking 15 min
  • Servings 4
  • Freezing I do not suggest

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Ingredients

  • 750 g cod, cut into 4 or 5 large pieces
  • 4 tablespoons butter
  • Salt and pepper from the mill

Ingredients for the sauce

  • 1/4 cup white wine
  • 2 tablespoons butter
  • Juice of 1 lemon (about 1/4 cup)
  • 1 tablespoon capers

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Preparation

For the fish:

  • In a large non-stick frying pan heated over medium-high heat, melt 2 tbsp. butter and add half the fish. Season generously with salt and pepper. Cook for 3 to 4 minutes per side, until the fish is golden brown and cooked through. Turn over gently. Set aside on a plate. Melt remaining butter and continue cooking with remaining fish.
  • Remove the fish pieces and heat the pan over medium heat.

For the sauce:

  • Deglaze with the white wine and scrape the bottom to bring out the flavors. Add butter and melt, stirring constantly.
  • Add lemon juice and capers, then stir. Cook for about 30 seconds, stirring, to reduce slightly. Serve over fish, with rice and steamed vegetables.