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cod with herbed white-wine lemon sauce

0www.marthastewart.com

Author : Martha Stewart

Ingredients

Remove All · Remove Spices · Remove Staples

1 medium shallot, finely chopped1 cup dry white wine2 lemons, 1 juiced and 1 sliced into 1/4-inch-thick rounds6 tablespoons unsalted butter, cut into small pieces1/4 cup capers, roughly chopped1 teaspoon saltFreshly ground black pepper1 cup loosely packed mixed fresh herbs, such as parsley, tarragon, chervil, dill, and thyme, roughly chopped4 (about 6 ounces each) codfish fillets

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Instructions

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Step 1

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.

Step 2

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.