Sauteed Cod With Lemon, Parsley and Caper Butter Sauce

Serves four

  • 4 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. flat leaf parsley leaves
  • 2 tsp. capers
  • Salt, black pepper and sugar, to taste

Preheat oven to 400º F.

Heat a saute pan on medium-high heat.

Dredge the fish fillets a mixture of the flour and cornstarch. Shake off excess.

Add vegetable oil to the pan and add fish fillets. 

Let cook until a the fish is light golden brown on each side. 

Transfer fish to a cookie sheet and finish in the oven for about 5 minutes or until the internal temperature is 145º F in the center.

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 it to a boil and let it reduce until only half of the amount of liquid remains.

Finish by whisking in the butter cubes, parsley and capers. 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. 

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