Marilyn Harris

Marilyn Harris

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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.


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