PAN SEARED COD WITH HERB BUTTER SAUCE

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.