Cod with Champagne Butter Sauce

By twironen

Ingredients

• Fish:
• 4 Cod Filets
• Olive Oil
• 1/2 teaspoon Curry Powder
• 1/2 teaspoon taragon
• Fresh Parsley, 1 bunch chopped
• Salt
• 1 clove Garlic, Chopped
• Sauce:
• 2 Cups of Champagne
• 1/4 Cup of Butter
• 1 Shallot, Diced
• Salt
• Pepper

Details

Servings 4

Preparation

Step 1

Prepare Sauce: Boil Shallots in Champagne until reduced to about 1/4 of a cup. Turn off Heat. This can be done ahead of time. When ready to serve fish, put heat on low (shouldn't boil) and add pieces of cold butter and stir until the melt...if heat is too high the sauce will separate.

Prepare Fish: Preheat Oven to 350 degrees. In a small cup, mix together Olive Oil, Garlic, curry powder, taragon, and salt. Brush onto fish and place fish into greased pan and set on chopped parsley.

Put fish in Oven for about 10 mins. Fish is done when it flakes easily with a fork.

Pour Butter Sauce over fish and serve.