Tunnel Hill Winery

2018 Estate Viognier & Phyllo Wrapped Cod with Lemon Caper Sauce

Serves 2

Ingredients:

Phyllo Wrapped Cod

2 - 6oz fillets of cod (if frozen all to thaw first)

4 sheets phyllo dough

4 tbsp butter

3 cups chopped spinach or other greens

1 shallot, minced

2 cloves garlic, minced

1/4 tsp red pepper flakes (optional)

salt and pepper to taste

Lemon Caper Sauce

2 tbsp butter, melted

1 shallot, minced

2 tbsp lemon juice

1/2 cup whipping cream

2 tbsp capers

salt and pepper to taste

Directions

Preheat oven to 400 degrees F.

Heat 2 tbsp butter in a sauté pan over medium heat. Cook shallots and garlic until softened. Add chopped spinach (or greens) and sauté until just soft and season with salt and pepper to taste. Set mixture aside.

Melt 2 tbsp of butter. Lightly butter the first sheet of phyllo dough. Top with another sheet of phyllo and repeat process with all four sheets until you have 4 layers of buttered phyllo. Cut layered sheet in half so you have two equal portions. Pat cod dry of any moisture and place one piece in the middle of each section of phyllo. Season cod with salt and pepper to taste. Add red pepper flakes if desired. Spoon cooked spinach mixture over top of each piece of cod. Fold edges of phyllo over top of cod, enfolding completely. Use remaining melted butter to brush the top of the phyllo packet. Bake phyllo packets in oven until golden brown and cooked through (approximately 20 minutes).

While cod is baking, heat 2 tbsp butter in a sauté pan over medium heat. Cook shallots and garlic until softened. Add lemon juice and cook until reduced by half. Add cream and cook until sauce thickens. Add capers and season with salt and pepper to taste. To plate, place a small amount of the lemon caper sauce on each plate and top with a cod.