Cod Fillet in White Wine, Lime, and Butter Sauce Recipe

Cod Fillet in White Wine, Lime, and Butter Sauce Recipe
Staff Writer
Cod Fillet
Tiffany Hoang

Cod Fillet

For an easy weeknight dinner, seafood is always a great choice because it cooks quickly and only needs the simplest preparations to taste delicious. This is a healthy and fast recipe for anyone with a busy schedule.

Click here to see more Easy Dinner Recipes. 

Ingredients

  • ¾ cup flour
  • 1 teaspoon cayenne
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cod fillets
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • ½ cup white wine
  • Juice of ½ lime
  • 2 tablespoons butter

Directions

Mix the flour, cayenne, ½ teaspoon salt, and ½ teaspoon pepper in a shallow dish. Pat the cod fillets dry with paper towels and dredge the fish in the flour mixture. 

Heat 1 ½ tablespoons of olive oil in a pan over medium-high heat until the oil is rippling. Add the fillets into the pan and cook each side for 3-4 minutes. Transfer the cod to a clean plate and prepare the sauce.

Add ½ tablespoon of olive oil and the garlic to the pan used to cook the fish. Cook for 1-2 minutes over medium heat before they brown and then add the white wine to the pan. As the white wine reduces add the lime juice, and the remaining salt and pepper. After the sauce has reduced by half, turn the heat to low and add the butter. Stir and remove the pan from the heat once the butter has melted.

Plate the fish and pour the sauce over the fillets; serve with a side of fresh vegetables, if desired. 

Cod Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Cod Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Cod Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.