SERVES 4
Use 3/4 to 1-inch thick pieces of cod, each weighing about 6 ounces. Any variety of skinless fish fillets of comparable thickness can be substituted for the cod.
INGDREDIENTS:
1/2 cup all-purpose flour
4 boneless,skinless thick fish fillets
Salt and pepper
3 tbsp vegetable oil
1 shallot, sliced thinly
1/2 cup white wine
1 tsp grated lemon zest from 1 lemon
1 tbsp lemon juice from 1 lemon
1 tsp minced fresh thyme
4 tbsp unsalted butter, cut into 4 pieces
2 tbsp finely chopped fresh parsley
1.Place flour in shallow dish. Pat fish dry with paper towels and season with salt and pepper.Coat fish lightly with flour.
2.Heat 2 tbsp oil in large nonstick skillet over medium heat until just smoking. Cook fillets until golden and thickest part of fillets flake easily, about 3 minutes per side. Transfer to a platter and tent with foil. Wipe out skillet.
3.Add remaining oil and shallot to empty pan and cook until softened, 2 to 3 minutes. Add wine, lemon zest, lemon juice, and thyme and simmer until reduced by half, about 2 minutes. Off heat, whisk in butter and parsley. Season with salt and pepper . Pour the sauce on top of fish.
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