Cod Francese
Cod Francese
Ingredients
For the Cod
- 1 1/2 pounds skinless cod fillet
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/4 cup olive oil
- to taste salt
- to taste pepper
For the Lemon Wine Sauce
- 4 tablespoons butter
- 1 lemon, thinly sliced
- 1/2 cup chicken stock
- 1/2 cup white wine
- 1 lemon juice, from 1 lemon
- 1/4 cup Italian parsley, chopped
Instructions
- 1
Pat the cod fillets dry thoroughly with paper towels. Season both sides of the cod fillets generously with salt and freshly ground black pepper.
⏱️ 3 min
- 2
Set up two shallow bowls. In the first bowl, place the 1/2 cup of all-purpose flour. In the second bowl, pour the 2 beaten eggs. Dredge each cod fillet first in the flour, ensuring it is fully coated and shaking off any excess. Then, dip the floured fillet into the beaten egg, making sure it is completely covered.
⏱️ 5 min
- 3
Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the coated cod fillets into the hot skillet. Cook for 3 minutes per side, or until the cod is golden brown and flaky. Remove the cooked cod from the skillet and set it aside on a plate.
⏱️ 6 min
- 4
In the same skillet (do not clean it), add 4 tablespoons of butter. Once the butter is melted, add the thinly sliced lemon. Pour in 1/2 cup of chicken stock and 1/2 cup of white wine. Bring the mixture to a simmer, using a spoon or spatula to scrape up any browned bits from the bottom of the pan to incorporate them into the sauce. Let the sauce simmer for a few minutes until it slightly reduces.
⏱️ 8 min
- 5
Add the juice of 1 lemon to the simmering sauce. Stir in the 1/4 cup of chopped Italian parsley. Return the cooked cod fillets to the skillet, spooning the lemon wine sauce over them. Serve immediately with pasta, greens, or a crisp salad.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Cod Francese
For the Cod
- 1 1/2 pounds skinless cod fillet
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/4 cup olive oil
- to taste salt
- to taste pepper
For the Lemon Wine Sauce
- 4 tablespoons butter
- 1 lemon, thinly sliced
- 1/2 cup chicken stock
- 1/2 cup white wine
- 1 lemon juice, from 1 lemon
- 1/4 cup Italian parsley, chopped
Instructions
- 1
Pat the cod fillets dry thoroughly with paper towels. Season both sides of the cod fillets generously with salt and freshly ground black pepper.
⏱️ 3 min - 2
Set up two shallow bowls. In the first bowl, place the 1/2 cup of all-purpose flour. In the second bowl, pour the 2 beaten eggs. Dredge each cod fillet first in the flour, ensuring it is fully coated and shaking off any excess. Then, dip the floured fillet into the beaten egg, making sure it is completely covered.
⏱️ 5 min - 3
Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the coated cod fillets into the hot skillet. Cook for 3 minutes per side, or until the cod is golden brown and flaky. Remove the cooked cod from the skillet and set it aside on a plate.
⏱️ 6 min - 4
In the same skillet (do not clean it), add 4 tablespoons of butter. Once the butter is melted, add the thinly sliced lemon. Pour in 1/2 cup of chicken stock and 1/2 cup of white wine. Bring the mixture to a simmer, using a spoon or spatula to scrape up any browned bits from the bottom of the pan to incorporate them into the sauce. Let the sauce simmer for a few minutes until it slightly reduces.
⏱️ 8 min - 5
Add the juice of 1 lemon to the simmering sauce. Stir in the 1/4 cup of chopped Italian parsley. Return the cooked cod fillets to the skillet, spooning the lemon wine sauce over them. Serve immediately with pasta, greens, or a crisp salad.
⏱️ 3 min