5 oz cod fillet, skinless
salt and pepper, to taste
1/2 cup dry white wine, sauvignon blanc
1/4 cup water
2 tablespoons lemon juice, fresh
1 teaspoon lemon zest, thinly sliced
1 teaspoon rosemary, freshly chopped
Season both sides of the cod fillets with salt and pepper. Heat
the wine, water, lemon juice, lemon zest, and fresh rosemary in a
large nonstick saut=E9 pan over medium-high heat. When the liquid
begins to simmer, place the fillets, evenly spaced, in the pan.
Cover the fish with a piece of parchment paper cut to fit the inside
of the pan. Steam the fillets for 3 1/2 minutes before turning.
Steam for an additional 3 1/2 to
4 minutes, until cooked through. Use a slotted spatula to transfer
the fillets to a baking sheet lined with paper towels to drain for
a few seconds. Place a cod fillet on each salad. Serve immediately.