- Cod fillets, or any favorite whitefish fillet
- ¼ cup all-purpose flour
- ¼ cup cornstarch
- 2 tbsp. vegetable oil
- ¼ cup shallots, minced
- ¼ cup lemon juice. (Save the lemon zest for the sauce)
- ½ cup white wine
- 4 tbsp. unsalted butter, cut into cubes
- 2 tbsp. chives, chopped finely
- Nasturtium flowers, petals only (substitute other edible flowers or omit)
- Salt, black pepper and sugar to taste
Preheat oven to 400º F.
Heat a saute pan on medium high heat. Dredge the fish fillets in a mixture of the flour and cornstarch and shake off excess.
Add vegetable oil to the pan and add fish fillets.
Let cook until fish is a light golden brown on each side.
Transfer fish to a cookie sheet and finish in the oven for about five minutes or until 145º F internal temperature at the center.
Meanwhile prepare sauce.
In the same pan the fish was sauteed in, cook the shallots over medium heat for 30 seconds.
Add the lemon juice and white wine.
Bring to a boil and let reduce until only half of the amount of liquid remains.
Finish by whisking in the butter cubes, chives and nasturtium leaves.
Whisk over low heat until the butter incorporates and becomes creamy.
Season the sauce to taste with salt, pepper and sugar if desired. Serve with fish fillets.