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Cod with Herbed White-Wine Lemon Sauce

This recipe can be made using any fresh mild-flavored white fish, such as cod, sole, sea bass, or flounder.

  • Servings: 4

Source: Martha Stewart Living, May 1997


  • 1 medium shallot, finely chopped
  • 1 cup dry white wine
  • 2 lemons, 1 juiced and 1 sliced into 1/4-inch-thick rounds
  • 6 tablespoons unsalted butter, cut into small pieces
  • 1/4 cup capers, roughly chopped
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 cup loosely packed mixed fresh herbs, such as parsley, tarragon, chervil, dill, and thyme, roughly chopped
  • 4 (about 6 ounces each) codfish fillets


  1. Combine shallot, wine, and lemon juice in a small skillet; set over high heat. Bring to a boil; simmer until liquid is reduced to 1/4 cup, about 10 minutes. Remove from heat; whisk in butter, capers, 1/4 teaspoon salt, a pinch of pepper, and 3/4 of the herbs. Set aside; keep warm.

  2. Heat a large skillet over medium-high heat; add 3 tablespoons sauce. Season both sides of fillets with remaining 3/4 teaspoon salt and a pinch of pepper. Arrange fillets and lemon slices in skillet; sprinkle with some herbs. Cook until fillets are golden, about 4 minutes. Turn, sprinkle with remaining herbs, and cook until fish is cooked through, about 3 minutes. Serve with lemon slices and remaining sauce.


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