Poached cod in a lemon butter sauce

Date night pairings! This summer step up your date nights in with a bottle of @manoncotesdeprovence and wine poached cod in a lemon butter sauce. It’s both decadent and light just like the bottle of wine. 

The lemon matches the citrus notes in the wine, the capers go with the brine and the creamy sauce rounds out the crisp acidity from the rose. Loving feeling fancy with this pairing

1 32 oz container of chicken broth
1 lemon zested
2 lemons juiced
1 tbsp of chopped rosemary
¼ cup of white or rose wine
3 cloves of garlic minced
1 lb of cod
4 tbsp butter cut into cubes
1 cup roasted peppers chopped
2 tbsp capers
1 lb fingerling potatoes
1 tbsp olive oil
Salt and pepper

1 Preheat oven to 350. Half fingerling potatoes. Toss with olive oil, salt and pepper. Place slice side down on a baking sheet lined with parchment paper. Put in oven for 30 minutes.
2:In a large saucepan over medium high, add chicken broth, lemon zest and juice, rosemary, wine and garlic. Bring to a boil, reduce heat and bring to a simmer. Remove one cup of liquid and set aside. Add cod and cover for 7-10 minutes.
3 Remove cod and set aside. Wipe pan clean. Add reserved liquid to pan and simmer over medium high until a syrupy consistency forms. Turn down to low. Add butter 1 tbsp at a time, whisking until melted.. Add roasted red peppers and capers and stir until combined and heated through. Top fish with sauce.
4: Serve with fingerling potatoes. Sit back with big glass of Manon Rose and feel fancy!

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