Codfish with Herbed White-Wine Lemon Sauce

  • Yield: Serves 4
Codfish with Herbed White-Wine Lemon Sauce

Source: Martha Stewart Living, May 1997


  • 4 codfish fillets (about 6 ounces each)

For the Sauce

  • 1 medium shallot, finely chopped
  • 1 cup dry white wine
  • Juice of 1 lemon
  • 6 tablespoons unsalted butter, cut into small pieces
  • 1/4 cup capers, roughly chopped
  • 1 teaspoon salt
  • Freshly ground pepper
  • 1 cup loosely packed mixed herbs, such as parsley, tarragon, chervil, dill, and thyme, roughly chopped

For the Garnish

  • 1 lemon, sliced into 1/4-inch-thick rounds


  1. Combine shallot, wine, and 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, pinch of pepper, and three quarters of 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 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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