Our Sauvignon Blanc style white is clean, crisp, cool and bright. It pairs well with light dishes that also have a touch of acidity.
Our favorite summer Sauvingon Blanc pairing: Martha Stewart’s quick and easy Cod with Herbed White-Wine Lemon Sauce.
This recipe can be made using any fresh mild-flavored white fish, such as cod, sole, sea bass, or flounder.
INGREDIENTS
- 1 medium shallot, finely chopped
- 1 cup dry white wine
- 2 lemons, 1 juiced and 1 sliced into ¼-inch-thick rounds
- 6 tablespoons unsalted butter, cut into small pieces
- ¼ 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 filets
INSTRUCTIONS
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Step 1
Combine shallot, wine, 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 the filets with remaining 3/4 teaspoon salt and a pinch of pepper. Arrange filets and lemon slices in a skillet; sprinkle with some herbs. Cook until the filets 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.