Codfish in Olives and Horseradish Sauce

By kathryns

If cod isn't available, use fillets from another fleshy, white fish in this elegant and easy dish. Shred your own fresh horseradish root.

Ingredients

• 4 cod fillets, about 1 1/2 inches thick (5-6 ounces each)
• 1/2 cup chopped onion
• 1 cup dry, fruity white wine (such as an Alsace)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 12 oil-cured seedless black olives
• 1 1/2 tablespoons small capers, drained
• 2 tablespoons horseradish, freshly grated or bottled
• 1/4 cup sour cream
• 3 tablespoons coarsely chopped fresh cilantro

Preparation

Step 1

1, Put the cod, onion, wine, salt and pepper in a stainless steel saucepan. Bring to a boil over high heat. Cover, reduce the heat to low and boil gently 2 minutes. (The cod will be undercooked at this point.)

2. With a slotted spoon, carefully transfer the cod to a platter, cover it and set it aside to continue cooking in its own residual heat.

3. Add the olives, capers, horseradish and sour cream to the pan and bring to a boil.

4. Arrange a cod fillet on each of 4 plates and top with the sauce. Sprinkle the cilantro over. Serve immediately.