Cod Grenobloise with Lemon Butter Sauce by Adam Byatt

Ingredients

• 2 cod fillets
• 3 tbsp unsalted butter, divided
• 1/4 cup fish stock
• 1/4 cup white wine
• 1 tbsp cornichons, finely chopped
• 2 tbsp capers
• 1 lemon, segmented
• 2 tbsp fresh parsley, chopped
• to taste salt
• to taste black pepper

Instructions

1. Lightly salt the cod fillets and let them sit for 12 minutes, then rinse and pat completely dry.
2. Preheat the oven to 375°F (190°C). Melt 1 tbsp butter in an oven-safe pan over medium heat.
3. Sear the cod flesh-side down for 2 minutes until lightly golden. Flip, add the fish stock, and transfer the pan to the oven.
4. Braise the cod for 10-12 minutes, or until it flakes easily and is just cooked through.
5. While the cod cooks, melt the remaining 2 tbsp butter in a small saucepan over medium heat until nutty and lightly browned.
6. Add the white wine, cornichons, and capers to the browned butter and simmer briefly.
7. Stir in the lemon segments and chopped parsley, then season the sauce with salt and pepper.
8. Plate the cod and spoon the warm lemon-butter Grenobloise sauce over the top. Serve immediately.