I figured God invented Lent so we could enjoy meatless meals more.
This is FABULOUS and doesn’t take a lot of time.
3/4 cup all purpose flour plus 1 1/2 tablespoon for the sauce
1/2 teaspoon black pepper
1/2 teaspoon salt
Two pounds of boneless, skinless cod cut into 5 to 6 inch fillets
6 tablespoons unsalted butter
1 1/2 cups chicken broth
1 1/2 cups heavy cream
The juice of one big lemon at least 3 tablespoons
One big thin sliced lemon
The zest of a big lemon
1/4 teaspoon garlic powder
1/2 teaspoon sugar
4 Tablespoons capers
Mix the flour, salt and pepper together in a plastic bag.
Shake till they are all coated with the flour .
Heat a large skillet with the buttter
Shake off the excess flour and place in the pan on medium high heat till the fish is nice and brown.
Turn over and brown the other side.
Place on a plate and cook the remaining fish.
Use the same pan
Pour the chicken broth and lemon juice into the pan
Add the lemon slices
Bring everything to a boil till it is reduced to half.
Remove the lemon slices
Add the one cup of cream, lemon zest and heat on medium for 5 minutes
Add the garlic powder, sugar , the remaining cream and 1 1/2 tablespoon of the seasoned flour
Bring this to a boil
This should thicken in a couple of minutes. Just keep an eye on it because it can boil over. What a mess.
It is going to be a loose creamy sauce
Add the cooked fish, lemon slices and make sure it is all coated with the sauce
Add the capers with the brine
It may need more salt so this is the time to adjust your seasoning.
Serve with rice, noodles, potatoes or quinoa.
I served it with a big bowl of steamed sugar snap peas, pilaf and a huge salad.
I thought my son was mad at me because he didn’t talk for ten minutes, he only moaned.
This is his new favorite.
