8 tablespoons cold unsalted butter, cut into small cubes
2 large lemons, juice and zest
1 large garlic cloves, minced
1/2 cup extra dry Chardonnay
Combine lemon juice, zest, and wine. Cook over high heat until reduced to half. Remove from the heat to cool slightly (about 10 minutes). Add butter cubes and blend until smooth. Season with sea salt and black pepper. Keep warm.
4 6oz wild cod or similar firm white fish
3 fresh large garlic cloves, minced
3 tablespoons virgin olive oil
1 tablespoon fresh chopped dill
1 tablespoon fresh lemon juice
Sea salt and black pepper to taste
Combine garlic, olive oil, lemon juice, and chopped dill. Marinade cod in room temperature for 30 minutes. Season to your preference with sea salt and black pepper.
Drizzle olive oil to cover the bottom of a large skillet on medium to high heat. When hot pan fry cod for 4 minutes, turning over halfway.
Serve immediately with a generous amount of the sauce over the top.