Pan Fried Cod with Creamy Wine Sauce

• 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.