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Potato-Crusted Codfish Filets with Lemon Butter Sauce

 korihiggins
Prep Time
0
min.
Total Time
45
min.
Servings

0

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Make It

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  • Fish:
  • Preheat oven to 375 degrees F. Place the flour in a shallow bowl and season with salt and pepper. In another shallow bowl, beat the eggs with the mustard. In a third shallow bowl, place grated potato. In a large ovenproof saute pan, heat oil.
  • Dip the filets first in the flour, then the egg mixture, and finally in the potato. Add the fish to the saute pan and cook for 2 minutes per side. Then place the fish into the oven for 4 minutes, until the fish is cooked through and golden.
  • Lemon Butter Sauce:
  • Set a large non-reactive saucepan over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 5 to 6 minutes or until liquid is reduced by 2/3. Over low heat, whisk in 3 tablespoons of the butter a few pats at a time. Remove from heat and whisk in the remaining 2 tablespoons of the butter 1 tablespoon at a time. Continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

Notes

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