It's a rare day when there's "leftover" wine at my house. I don't tend to be a quitter, and I'm a pretty good sharer, so I don't have much need for wine corks. Seeing as I recently opened about 12 bottles for my Pinot Noir Taste Test, I found myself in the unusual position of having a few unfinished bottles in my fridge. One of these bottles was a dry white wine that I had served at the start of the party to perk up the palate before the red wine started flowing. Since everyone was anxious to get to the Pinot, there was some unfinished white wine left behind.
Yes, I could have poured myself a glass or two, but I'm still cleansing my system from the tasting party, so I decided to cook with it. Scouring the kitchen, I found the usual suspects - fish in the freezer (I always like to have some on hand), fresh lemon (my day starts with a half lemon in warm water with a sprinkling of cayenne to detoxify and stabilize the body) and capers (pickle anything and I'm in).
Ok, nothing ground breaking here, but you know what, it all just works, and with no butter necessary. It's crisp and clean with slightly sweet, citrus notes. Throw some sautéed spinach, quinoa or cauliflower rice underneath, and you got yourself an easy and tasty meal. And somehow it just feels a lot healthier than sitting down and drinking 2 straight glasses of wine, though I certainly wouldn't knock that either!
Cod in White Wine Lemon Caper Sauce
- 1-1/2 pounds of cod or other other white fish fillet
- 1 + 1 tablespoon extra virgin olive oil
- 1/2 cup diced raw yellow onion
- 3/4 cup dry white wine
- 1 lemon
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons capers, removed from liquid
- Salt and pepper to taste
- Dry fish and season on both sides with salt and pepper and set aside.
- Place a medium to large sauté pan over medium heat and add 1 tablespoon of olive oil. Once hot, throw in the onions and cook 3-5 minutes, or until the onions are translucent and begin to color. Then add the wine and deglaze the pan, scraping up any browned bits. Juice the lemon into the pan and turn up the heat until the sauce is reduced by almost half.
- Meanwhile, place another medium sauté pan over medium heat with the remaining olive oil. Add the fish and cook until opaque, about 3 minutes per side. It doesn't need to be completely done yet as it will be added to the sauce to finish.
- Once the sauce is reduced and the cod nearly cooked through, add the fish to the sauce, turning at about a minute per side. Once cooked through, adjust the seasoning if necessary and serve over spinach, quinoa or cauliflower rice.