You will need
- 4 6-oz. Pacific cod fillets
- 2 shallots, julienned
- 1/2 bunch thyme, pulled from the stems
- 1 tbsp. black peppercorns
- 1 cup white wine
- 1 quart heavy cream
- 1/4 cup lemon juice
- 4 tbsp. capers
- vegetable or canola oil
In a medium saucepan, add a few tablespoons of oil and sweat the shallots, thyme and peppercorns over medium heat until fragrant. Add wine and reduce until almost dry. Add cream and simmer to reduce by one-third.
Strain the sauce into a second pan. Add lemon juice and capers. Keep warm over low heat.
Heat a large heavy skillet to very hot. Add oil to pan. Season cod on both sides with salt and pepper and sear in hot pan for 4 minutes, or until golden brown. Turn fish carefully and cook an additional 3 minutes.
Top fish with sauce and serve immediately.
Recipe by New England Aquarium chef Tim Ridge