How do I know when the Cod is cooked properly?

The USDA recommends fish be cooked to 145°F. The best way to determine the temperature is with an internal meat thermometer inserted into the thickest part of the fish. And you can also tell if it is done by using a fork to press down to see if it flakes apart easily. The flesh of the fish will also turn white and no longer translucent.

Can I use a different type of fish for this recipe?

Yes, you can use haddock, tilapia, grouper or flounder. They are mild tasting white fish that don't taste "too fishy". Many people prefer these types of fish fillets because they don't have a strong seafood taste.

What sides go well with Cod Francese?

I served the Cod with sautéed spinach, cooked in some oil and garlic. My husband likes a baked potato along with fish. You can make any quick vegetable like broccoli, brussels sprouts or squash . We also like to have a salad alongside the fish. Enjoy a healthy dinner in about 30 minutes!

Cod Francese ⋆ Deb's Daily Dish

Description

Cod Francese combines white, flaky fish and a delicious and a savory lemon sauce. The richness of the butter and tangy flavors of the white wine and lemon elevate this easy weeknight meal to a restaurant quality dinner.

Ingredients

Units Scale

2 cod fillets ( 5 ounces each)
2-3 teaspoons Arrowroot powder or flour *
2 teaspoons Old Bay seasoning
1 teaspoon garlic powder
2 tablespoons butter, divided
1 tablespoon olive oil
1/4 cup white wine *
1/4 cup chicken stock, low sodium
1-2 tablespoons lemon juice
1 tablespoon minced fresh dill (or 1/2 teaspoon dried)
1 tablespoon minced fresh thyme ( or 1/2 teaspoon dried)
1 tablespoon minced fresh sage (or 1/2 teaspoon dried)
1 tablespoon minced parsley (or 1 teaspoon dried)

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Instructions

Stir together the garlic powder, Old Bay, salt and pepper. Pat dry the cod fillets with a paper towel. Press the seasonings onto both side of the fillets.
Heat a large cast iron or other large skillet over medium-high heat. Place 1/2 tablespoon butter and 1/2 tablespoon oil in the pan and heat until very hot, but not smoking.
Place cod in the skillet and let them pan sear on one side for 3 minutes, without moving them.
Flip the fish over and cook the other side.
Test with a thermometer and if the internal temperature reads at least 140°F, the fish is done. Remove cod to a plate, they will rest for about 5 minutes while the sauce is made. The temperature will rise to 145°F., which is what the USDA recommends for fish.
Wipe out the fry pan, heat on medium flame. Heat the remaining butter and oil. Stir in the chopped herbs. Lower flame to simmer.
In a small bowl, stir the white wine, lemon juice and Arrowroot or flour. Stir well to remove any lumps. Slowly pour the wine mixture into the fry pan. Continue simmering for another 1-2 as sauce will thicken.
Remove the bay leaves before serving.

Notes

* The Arrowroot powder is a lower carb, gluten free substitute for the flour.

*Use a white wine that you also enjoy drinking. If you like the taste in a glass, then you will like it in the Francese sauce. You can substitute wine for chicken broth. Or try mixing white wine vinegar and a teaspoon of sugar.

* For larger portions or to serve more people, you can double the recipe.