Cod-Lobster, Cod in a White Wine reduction

Holidays are over and I am definitely looking forward to some lighter dishes, I have been making soup stocks and have frozen any uneaten portions of our Holiday Meals for use in some bulk cooking later this month.  I have a few fish dishes I'd like to write up before I get back into cooking in large portions. If you are looking for ways to use up your Holiday Leftovers, you can check out this link for HAM and this one for TURKEY.


Cod-Lobster 

This is a beautiful way to prepare a Cod Fillet or any thin, White Fish Fillet, the finished dish does give you a hint of "Lobster" and it's sweetness. This is an easy preparation and it does combine cooking your Vegetables and Fish in the same pan too. Quick to make and easy to clean up.

The Asparagus and Carrots cook first, then are removed, plated and you add your Fish into the reduction while it is still hot.


You can check out how to make prepare and cook the Asparagus and Carrots in detail at this Post Asparagus and Carrots in Wine Reduction.


The difference is that you are cooking Fish at the end of this dish and using the reduction on the side for dipping or you can drizzle it over the plate. The recipe has been modified slightly to allow for extra sauce for serving and the Paprika adds a little colour to the fish.


Pre-heat your broiler while the vegetables are cooking 400 F. The Fish will finish under the broiler and the wine reduction will poach the bottom of the fish.

(Use a skillet that works on both the stove top and that will transfer to your oven! No plastic handles!)






Wine Reduction

1 1/2 TBSPS of Butter (I used salted)
2/3 Cup Dry White wine (Chardonnay)
1/3 to 2/3 Cup Chicken Stock (Water as a substitute)**
Juice from half a Lemon
1 Slice of Lemon
1 Clove of Garlic, Diced
1/2 TSP White Sugar *Optional

1/2 TSP Dill
1/8 TSP Nutmeg
1/8 TSP Sweet Paprika
1/8 TSP each Salt and Pepper

No need to add the  additional Salt if you have used Salted Butter.

Add Butter and Garlic to a Skillet.

Bring up to a high heat until Garlic becomes translucent.

Add Wine, Lemon Slice, Juice from the Lemon and Sugar.

Bring back up to a boil and add your Stock or Water.
** Reserve some Stock in case you need to add extra.

Reduce the liquid by half.

Cook your Carrots first, then your Asparagus.

Remove from Skillet and plate the vegetables. The Cod cooks quickly.

Add the Cod Fillets while the liquid is still hot and sprinkle with spices.

Remove from the heat of the stove top and place under the broiler for 1 or 2 minutes.


All done!




Juicy sweet fish with a hint of "Lobster", easy, quick and very few dishes to clean up.

My posts over the next month will be a mix of "healthier" meal options and updating the backlog of recipes from the Fall and over the Holidays. If you still have leftovers, I do have some creative ways to use them and save a few pennies.

Have a Wonderful Day and please enjoy!

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