I haven’t tried this recipe with frozen cod, but I imagine it would work as long as it’s thawed first. I suggest reading the package instructions before trying it with this recipe.
If possible, purchase thicker fillets of cod, since the thin tail is very delicate and flakes easily.
When it comes to choosing your white wine, I suggest using one that is crisp and dry, such as Pinot Grigio or Sauvignon Blanc.
Cod cooks very fast, so be sure not to over cook it. It really only needs 4 to 5 minutes on each side.
You will have plenty of pan sauce leftover, so I suggest serving this recipe with rice, quinoa, or even mashed potatoes.
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