Cod a la francaise

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Cod a la francaise

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I was making this for lunch today and I thought I may as well share this with everyone as it is simple, beautiful and an amazing way to server Cod or other more silky white fish I was inspired to make this dish from the Italian restaurant down the street from my Wall street office and thought to myself that I really wanted to update it a little and make it not so heavy and instead of serving it with a croquet I went low carb and made some amazing marinated cannellini beans. I’ll walk you through this recipe which takes about 10 min to prepare. The beans can be done the day before and they will taste better if they can sit overnight and will last for up to 5 days. Let’s go!



Cod a la francaise

On 03/02/2011 (Thursday) at 3:16 am by Benny.
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  • Prep Time:
    10 min
  • Cook Time:
    10 min
  • Ready Time:
    20 min


1 servings


  • One can of cannellini beans rinsed and dried
  • cod


  • ¼ cup Extra Virgin Olive Oil
  • Juice from half a lemon
  • ¼ finely grated clove of garlic
  • Finely sliced roasted red peppers
  • Finely chopped curly parsley
  • Kosher Salt to Taste

Kosher Salt to Taste

  • ½ cup Chicken Stock
  • Table spoon Capers
  • 2 tablespoon non salted butter
  • ½ cup dry white wine
  • Juice of half a lemon


Rinse and dry the beans and set aside
In a bowl combine the Olive oil, lemon juice, garlic, parsley and finely Julian roasted red pepper and whisk until combined. Taste for salt and season accordingly. Now add the beans and toss gently to coat them all being careful not to break them. Set in refrigerator for at least a couple hours if not overnight.

NOTE: These are a fantastic antipasto item and can be served by themselves with some crusty bread. Whole Foods has a version for about $7USD for about one cup of them, you can make this for about $1.50 and it will taste much better.

Francaise Sauce for the fish:
You can prepare this ahead of time as well and reheat it when you’re ready to plate. This is for one portion just times it by the amount of portions you will be serving.

Melt the butter over medium heat, add the lemon juice, chicken stock, white wine and capers. Now reduce to about ¼ to 1/3 cup will take about 10 min you will know when it’s ready as it will take on a natural thickness and intense flavor. Start tasting the sauce when it has almost reduced you will be able to tell if it’s too much lemon or too much salt flavor and you can adjust accordingly by adding more water or wine. Once reduced take off heat and let stand.

Make sure the fish is as fresh as you can, if the Cod looks tired and the Boston Scrod looks bright and alive use that or any other flaky white fish.

Heat pan about medium with ¼ cup of Extra Virgin Olive Oil. Now take your Cod filet and we will do a standard egg wash. On a plate put some all purpose flour and on another plate put one whisked egg. Now this is important, you want to coat the fish in flour then shake off the excess then right into the egg wash coating all side now shake off any the extra egg wash and put directly and immediate into the hot oil in the pan. If you pre coat these fish and leave for more than a few min the egg and flour become glue like and that is not a good word when it come to this method.

Cook the fish on each side until it is a nice light golden brown.

Now plate the fish and add heat to the pan of sauce and put in a couple tablespoons of water so it reheats to the proper thickness as more water will evaporate during the reheating. Now carefully spoon the sauce over the fish and finish with some finely chopped curly parsley. Add a nice portion of the room temperature marinated cannellini beans and serve!

Healthy, amazing flavor and easy!


Step by step in pictures here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

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