Cod Francaise

Cod Francaise


  • 3/4 cup plus 1 tbsp of flour

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 2 large eggs

  • 2 tbsp olive oil

  • 3 tbsp butter (divided)

  • 5 cod filets

  • 1/2 cup white wine

  • 1 cup vegetable stock

  • Juice and zest of one lemon plus

  • 1 lemon thinly sliced

  • 1/2 cup Lindsay Manzanilla olives

  • 1/2 cup Lindsay Kalamata olives

  • 2 tbls Lindsay capers, drained

  • 1/2 cup chopped parsley

Cooking Directions

  1. In a bowl, combine the flour with the salt and pepper. In another shallow bowl, beat the eggs.

  2. Dredge each piece of fish in the in flour mixture, (shaking off the excess) and then the beaten egg.

  3. Heat a large sauté pan to medium heat and add the olive oil and 2 tbls of the butter.

  4. When the pan just begins to foam, add the fish, (you will need to cook the fish in batches so as not to crowd the pan) and cook for about 4 minutes per side or until golden brown. When all the pieces are done, wipe out the pan and add the remaining tablespoon of butter. Whisk remaining Tbls of flour in and cook for 1 minute.

  5. Add the wine, broth, lemon juice and zest. Bring the sauce to a boil and simmer for 2 minutes.

  6. Add the olives, capers, sliced lemon and parsley and season to taste with salt and pepper.

  7. Put cod on a platter and pour the olive and caper sauce over