- 2 pounds cod fillets
- Salt and pepper
- All-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1/4 cup dry white wine
- 2 tablespoons chopped fresh tarragon leaves (or fresh dill)
- 1/4 cup heavy cream
Season the fish with salt and pepper. Dredge in flour to lightly coat.
Heat the oil in a heavy skillet. Brown the fish for 5 minutes on the first side, turn once and cook 3 to 4 minutes on the second side, or until cooked through. Remove to a side dish.
Add the butter to the pan and sauté the chopped onion, stirring, for about 5 minutes. Pour in the wine and, over high heat, reduce by one-half. Sprinkle in the fresh herb and whisk in the cream
.Pour over the fish and serve.
Serves 6.