Cod Meunière

Method

1. Remove the skin from the cod fillet: make a small incision at the tail, hold the skin firmly, and slide a sharp knife between the skin and flesh to remove it.
2. Trim any remaining bits of skin from the fillet.
3. In a small saucepan, melt 25 g of butter slowly. Once melted, the milk solids will settle at the bottom; the clear liquid on top is clarified butter. Pour carefully to separate.
4. Place 2 tablespoons of flour on a plate and lightly dredge the cod fillet on all sides, shaking off excess.
5. Heat a non-stick pan over medium heat and add the clarified butter.
6. Place the fillet in the hot pan, holding it flat for the first 10–15 seconds to prevent curling.
7. In a small bowl, prepare an emulsion: a splash of white wine, about 1 teaspoon of lemon juice, 1 crushed garlic clove, and a tiny drizzle of olive oil. Mix well.
8. After 2 minutes (the fillet should be golden on the edges), flip the fish carefully.
9. Cook the other side for another 2 minutes.
10. Remove the cod from the pan and set aside on a plate.
11. Reduce the heat and pour the wine-lemon-garlic emulsion into the pan. Let it bubble and reduce, scraping up any browned bits, until a smooth sauce forms. Stir in chopped parsley if desired.
12. Remove the garlic clove.
13. Place the cod on a serving plate and spoon the sauce over it.
14. Garnish with chopped fresh parsley. Optionally, add a grating of lemon zest or fresh Parmesan.