Cod with Lemon Caper Sauce

Try this delicious recipe served over couscous.

 

8 oz. fresh mushrooms, sliced

1 pound cod fillets

1/2 c. white wine

1/2 c. water

1/2 tsp. "Better than Bouillon"

2 Tbsp. capers, rinsed and drained

1 Tbsp. fresh lemon juice

2 Tbsp. fresh parsley, chopped

butter

olive oil

flour

In a fry pan, saute mushrooms in a small amount of butter and oil.  Remove from pan.  In same fry pan, melt 1 Tbsp. butter and 1 Tbsp. oil; season fish with salt and pepper on both sides; cook fish until  done, turning once.  Remove fish to a platter.  Melt 1-2 Tbsp. butter in pan; stir in 2 Tbsp. flour.  Stir and cook for about 1/2 minute.  Slowly stir in wine and water.  Boil and stir 1 minute.  Stir in bouillon, capers and lemon juice.  Return chicken and mushrooms to pan to heat through.  Add fresh parsley.

Happy Easter Basket!

Gather the items below and make a special Easter basket.  Attach card with the following:

The green grass reminds us of the palms that welcomed Jesus into Jerusalem one day.

The purple egg reminds us that Jesus shared drink and bread with His disciples.

The red egg reminds us that Jesus died for me.

The brown chocolate bunny reminds us of the dark cave where Jesus’ body lay.

The white lamb reminds us of the angel who said, “He’s risen!”

The yellow chick reminds us of the bright sun and the resurrection of Jesus on Easter Sunday.

“…if you confess with your mouth, “Jesus is Lord,” and believe in your heart that God raised Him from the dead, you will be saved.  For it is with your heart that you believe and are justified, and it is with your mouth that you confess and are saved.  Romans 10:9-10