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.

 Ingredients:

• 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

 Instructions:

• 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.