Not Too Fishy

Here's Wade - I figured he was swimming...which is related to fish.

This comes from a Cook's Country "30 minute supper" recipe card. I made it with orange roughy, as I have an aversion to cod, but it was sooooo good, I think it could make even cod appealing to me. Big hit with Kevin, too, and it also works with chicken filets.

Pan-Seared Cod with Herb Butter Sauce

serves 4

note* Use 3/4 - 1 inch thick pieces of fish, each weighing about 6 oz. Any variety of skinless fish fillets of comparable thickness can be substituted for the cod.

Ingredients

• 1/2 cup all purpose flour


• 4 boneless, skinless, thick cod fillets (see note)


• Salt and pepper


• 3 T vegetable oil


• 1 shallot, minced (I've substituted 1/2 small onion)


• 1/2 cup white wine (I used chicken stock to avoid the alcohol)


• 1 t grated zest and 1 T juice from 1 lemon


• 1 t minced fresh thyme (I used 1/2 t dried)


• 4 T unsalted butter, cut into 4 pieces


• 2 T finely chopped fresh parsley

Directions

1. Place flour in a shallow dish. Pat fish dry with paper towels and season with salt and pepper. Coat fish lightly with flour.


2. Heat 2 T oil in a 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 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, swirl in butter and parsley. Season sauce with salt and pepper and pour over cod. Serve.

YUM! If you don't like fish, but want to eat it because it's good for you, give this recipe a try!