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
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.