Seared in butter, then poached in wine, this delicate dish is easy and elegant.
Pat the cod fillets dry, then gently rub the spices on both sides.
Melt 1/2 cup of the butter in a heavy skillet over medium heat until it's just softly brown.
Lay the fish and one sprig of fresh basil in the butter. Sear the fish on both sides.
Add the wine and reduce heat to medium low. Simmer, gently for about 3-5 minutes, or until fish flakes easily.
Remove the fish with a slotted spoon to a plate and keep warm.
Continue simmering the sauce until reduced by about a fourth.
In a small saucepan, melt the remaining butter, then add the flour. Heat, stirring constantly, until the flour is lightly browned.
Stir into the wine and butter in the skillet and mix well.
Add the half and half and whisk, cooking until the sauce thickens.
Put the cod back into the pan until it's heated through. Add salt and pepper to taste.
Serve hot with hot rice and topped with chopped fresh basil.
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Any type of fish or wine can be used.