Cod in White sauce

Ingredients

    1 medium shallot, finely chopped
    1 cup vegetable broth
    2 lemons, 1 juiced and 1 sliced into 1/4-inch-thick rounds
    6 tablespoons unsalted butter, cut into small pieces
    1/4 cup capers, roughly chopped
    1 teaspoon salt
    Freshly ground black pepper
    1 cup loosely packed mixed fresh herbs, such as parsley, tarragon, chervil, dill, and thyme, roughly chopped
    4 (about 6 ounces each) codfish fillets

Directions

    Step 1

    Combine shallot, broth, and lemon juice in a small skillet; set over high heat. Bring to a boil; simmer until liquid is reduced to 1/4 cup, about 10 minutes. Remove from heat; whisk in butter, capers, 1/4 teaspoon salt, a pinch of pepper, and 3/4 of the herbs. Set aside; keep warm.
    Step 2

    Heat a large skillet over medium-high heat; add 3 tablespoons sauce. Season both sides of fillets with remaining 3/4 teaspoon salt and a pinch of pepper. Arrange fillets and lemon slices in skillet; sprinkle with some herbs. Cook until fillets are golden, about 4 minutes. Turn, sprinkle with remaining herbs, and cook until fish is cooked through, about 3 minutes. Serve with lemon slices and remaining sauce.

Recipe inspired from Martha Steward