This fish is crazy good. And I am not a fish lover. The sauce will make you lick your plate!
5 T. EV olive oil, divided
1/2 c. all purpose flour
4 (6-8 oz.) skinless cod fillets, 1 to 1-1/2 inches thick
1 shallot, minced
1/4 c. chopped fresh basil
4 T. unsalted butter
1/2 c. dry white wine
1 t. lemon zest
1 T. lemon juice
Salt and pepper
Heat 3 T. oil in 12-inch nonstick skillet over medium heat until hot
Meanwhile, place flour in shallow dish
Pat cod dry, and season with salt and pepper
Dredge fillets lightly in flour and shake off excess
Place cod in skillet and cook until fish is golden and flakes apart
Fish should register 140 degrees, about 4-6 minutes per side
Transfer to serving dish and tent with foil
Add 2 T. oil, shallot ,and 1/4 t. salt to skillet
Cook over medium heat until shallots soften, about 1 min.
Add wine, lemon zest and lemon juice
Simmer until reduced by half, about 2 minutes
Off heat, whisk in butter, 1 tablespoon at a time
Whisk in basil
Season with salt and pepper to taste and pour over cod
Adapted from America’s Test Kitchen
