Directions

1. Preheat oven to 170. Thaw cod and pat dry.

2. Heat 2 tbsp butter + 2 tbsp olive oil in a large skillet over medium-high heat.

3. While the butter and oil is heating, season the cod with salt & pepper and dredge with flour (on a plate or shallow bowl) until completely covered.

4. While the oil is hot, add the cod to the skillet and cook for 2-3 minutes per side until golden brown. Only flip once.

5. Transfer the cod to a cookie sheet to keep warm.

6. In the same skillet on medium heat, add 1 tablespoon of oil (if needed). When hot, add the minced shallot and garlic. Saute and stir for about 1 minute.

7. Add chicken stock, lemon juice, and capers to the skillet. Cook until the sauce has been reduced by one-third. Add salt and pepper if needed.

8. Add 2 tablespoons of butter to the pan and whisk vigorously as the sauce thickens.

9. Remove cod from the oven and add back to the pan, coating with sauce. Reduce the heat and simmer for about 5 minutes.

10. Place cod on a plate, top with sauce, and sprinkle with parsley and parmesan cheese. Option to serve with pasta!