 | | Directions |
- If using the lemon, remove a small amount of zest from a lemon and chop it very finely. Make a paste of finely chopped herbs, butter, and the lemon zest, if using. Chop the onion very finely and set aside.
- Remove skin, if any, from the fillets. Cut into 4 serving size pieces. Make 3 or 4 cuts into each of the fillets, about 3/4 of the way through, and fill each cut with some of the herb mixture.
- In a small skillet, just large enough to hold the fillets in a single layer, melt one tablespoon of butter over medium heat and add the chopped onion. Cook about 5 minutes, until the onions soften.
- Add wine to the onions in the pan. Put the fillets on top of the onions, adjust the heat to maintain a simmer, cover, and cook until the fish flakes easily with a fork ( about 10 minutes for 1 inch thick fillets, less if thinner).
- Serve hot, spooning some of the pan sauce over each fillet, if you wish. Season with salt and pepper to taste.
- TIP: To have lemon available for zesting, freeze rinds whenever using lemons for juice. Well wrapped, they will keep for months and are easier to grate when frozen.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
Serving Size: 6 ounces
|  | | Ingredients | | - | | 1 pound cod fillets (or other firm white fish) |
| - | | 1 tablespoon butter |
| - | | 1 small onion |
| - | | 4 tablespoons chopped fresh herbs, such as parsley, dill, oregano, chives, basil, etc. |
| - | | 2 teaspoons butter |
| - | | 1 lemon (optional) |
| - | | 1/2 cup dry white wine |
| - | | salt and pepper |
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