Pan-fried cod with butter and lemon sauce

Name: Pan-fried cod with butter and lemon sauce
Prep time: 5 min
Cook time: 15 min
Yield: 4
Cuisine: Québécoise
Ingredients: 750 g cod, cut into 4 or 5 large pieces; 4 tablespoons butter; Salt and pepper from the mill; 1/4 cup white wine; 2 tablespoons butter; Juice of 1 lemon (about 1/4 cup); 1 tablespoon capers

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

Ads

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

Ads

Preparation

In a large nonstick skillet over medium-high heat, melt 2 tablespoons butter and add half the fish. Season with salt and pepper generously. Cook 3 to 4 minutes per side, until the fish is golden brown and cooked through. Flip carefully. Reserve on a plate. Melt the rest of the butter and continue cooking with the rest of the fish.
Remove the fish chunks from the pan and heat over medium heat. Deglaze with the white wine and scrape the bottom well to bring out the flavours.
Add the butter and melt while stirring.
Add the lemon juice and capers then mix. Cook for about 30 seconds, stirring, to reduce slightly. Serve over fish and accompanied by rice and steamed vegetables.