Creamy, buttery, white wine elements mingle with the roasted cod for a full fledged effect. Your weekend guests deserve a nice dinner welcome, and these fillets will hit the spot, plus have dinner on the table in no time flat.
Make extra sauce to use with the next day’s lunch. Do not refrigerate the sauce, as it will separate. Keep out in a cool spot, covered.
SERVES 4 PLUS EXTRA SAUCE
MAKE THE LEMON BEURRE BLANC SAUCE
4 shallots, minced
16 oz prosecco
zest and juice (about 1/2 cup) of 2 lemons
big sprig of thyme on the branch
3 sticks cold salted butter, cubed
s + p
Combine first five ingredients in a non-reactive deep saucepan over high heat. Reduce liquid to 1/4 cup, about 20 min. Lower heat to med, remove thyme, and whisk in butter, one cube at a time until mixture thickens. Remove from heat. Season with s + p. Serve sauce with fish, and keep extra out on the counter for crepes the following day.
ROAST THE COD… PREHEAT OVEN 450ºF
4 cod fillets (6 oz each)
2 TB organic sunflower oil
s + p
Get a large skillet hot over med-high heat. Add the sunflower oil and heat, then add fillets skin side down. Sear 5 min till golden. Flip fish, then move skillet into the oven. Roast about 10 min, till the center is opaque, and fish flakes easily. Serve with sauce on the side, and Roasted Winter Vegetable Medley (see recipe).
See the entire plan and recipes for hosting weekend guests with panache in 20 Holiday Comfort