Cod with White Wine Mustard Sauce
Total time: 25 minutes
Any nice filet of white fish would be good: walleye, sole, catfish, cod, snapper, for this simple dish. The shallots are lightly sautéed and finished with a bit of wine, stock and tarragon.
- 12oz (360gr) cod, halibut, or other firm, white fish
- 3 tsp olive oil, divided
- 1 tsp lemon juice
- 1 tsp dried thyme, divided
- 1 tsp dried tarragon, divided
- 1 shallot
- 1/3 cup (3oz (90ml) white wine
- 1/3 cup (3oz, 90ml) chicken stock
- 2 tbs whole grain mustard
- 2 tsp cornstarch dissolved in 2 tbs water
- The fish:
- Place fish on a baking sheet.
- Drizzle lemon juice and 1 tsp olive oil over fish.
- Sprinkle with 1/2 tsp each thyme and tarragon.
- Bake fish, 400F (200C) for 15 - 20 minutes, depending on thickness, until done. Fish is done when it starts to turn opaque and flakes with a fork.
- The sauce:
- Finely chop shallot.
- Heat remaining 2 tsp olive oil in a small saucepan. Add shallot and sauté until tender.
- Add stock, wine, mustard, remaining herbs and bring to a boil.
- Reduce heat and simmer 5 minutes.
- Dissolve cornstarch in water and add to sauce, stirring until thickened.
- Remove from heat and keep warm until fish is done.
- To serve:
- Spoon sauce over fish and serve.