This recipe uses Pacific cod. We also have recipes for lots of other ocean-friendly species

You will need

  • 4 6oz filets pacific cod
  • ½ cup flour
  • 2 Tbl canola oil
  • 2 Tbl unsalted butter
  • ¼ cup chopped green olives
  • 2 Tbl Capers, drained
  • 4 oz crumbled bacon
  • 1 Tbl chopped parsley
  • 2 oz white wine
  • 1 oz lemon juice
  • 4 oz heavy cream
  • Salt and pepper to taste

In a heavy sauté pan heat the canola oil over medium high heat until shimmering. Dredge the cod in seasoned flour and place in the pan. Cook for 3 to 4 minutes or until golden brown and turn. Cook an additional 3 minutes. Remove the fish to a warm plate and keep warm. Add the bacon, capers olives and parsley and toss. Deglaze with wine and lemon juice. When the wine and lemon juice is au sec (almost dry) add the cream and reduce by half. Season to taste with salt and pepper.

Serve the fish over jasmine rice and top with the pan sauce.

Serves 4