Instructions
Cook time: 15 minutes
Adapted from the original ATK recipe for Hungryroot. You will ½ cup AP flour, ½ cup white wine or broth and 4 tbsp unsalted butter from your pantry for this recipe.
Using the same skillet throughout makes for easy cleanup + also builds layers of flavor. When preparing the sauce, cut unsalted butter into smaller pieces to allow it to melt more quickly—which prevents the fish from becoming cold while finishing the sauce
Place ½ cup AP flour in a shallow dish; pat fish dry then season with salt/pep; toss fish in flour to evenly coat; heat 2 tbsp vegetable oil over med-high in skillet until just smoking; cook fish 3 min each side until golden + thickest part of fillets flake easily; remove from pan + tent with foil
Wipe out pan then heat over med with 1 tbsp oil; add minced shallot + cook 2-3 min; add ½ cup wine or broth, 1 tsp lemon zest, 1 tbsp lemon juice, 1 tsp minced thyme + cook until reduced by half, 2 min; whisk in 4 tbsp unsalted butter + chopped parsley
Season sauce with salt/pep + pour over cod
