You’ll need: (makes 6 servings)
6-8 cod filets 4oz or so
4 zucchini’s sliced into ribbons with peeler
1- 12oz jar artichoke hearts quartered
1 cup cherry tomatoes sliced in half
6 radishes sliced then sliced lengthwise into thin strips (gives it a nice crunch)
1 sliced shallot
2 cup white wine
8 tbsp butter
3 tbsp fresh dill chopped (more for garnishing)
2 tbsp capers
2 lemons
1 tbsp red pepper flakes
Salt and pepper
First dry off each piece of cod then salt and pepper. Add 2 tbsp butter and 2 tbsp olive oil to sauté pan and heat. Then quickly drop fish in and brown both sides about 4 minutes on each side. (When fish is flaky it is done don’t over cook) Remove fish from pan and set in plate tented with foil to keep warm. In same pan add shallots and sauté until translucent about 2 minutes. Then add in white wine and remaining butter. Bring to a boil and let reduce a little (about 3 minutes boiling) then add in red pepper flakes and chopped dill. Let boil another minute then pour sauce into bowl. In same pan drizzle with olive oil and add 1 clove chopped garlic and sauté until soft then drop In artichokes and cherry tomatoes let heat and brown just a touch. Then add in zucchini ribbons and drizzle with oil, sprinkle salt and pepper and add capers. Give a square ride of 1/2 a lemon over veggies and sauté only about 30-45 seconds so zucchini doesn’t become mushy. Divid veggies evenly into each plate, then top with Cod, pour about 4-6 tbsp of sauce over fish and veggies. Top with fresh dill, sliced radishes and serve with small lemon wedge. Enjoy!!