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.