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.


  • 1 medium shallot, finely chopped

  • 1 cup dry white wine

  • 2 lemons, 1 juiced and 1 sliced into ¼-inch-thick rounds

  • 6 tablespoons unsalted butter, cut into small pieces

  • ¼ 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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