Poached Cod with Black Butter and Capers

° Serves 4

I like white, fleshy fillets—as thick as possible—for this dish so they remain moist in the center. Fresh scrod (a young cod), cod, and haddock are all excellent choices. Black butter, a butter cooked to a dark hazelnut color, has a nutty, rich taste.

• 4 thick fillets scrod or cod (about 6 ounces each and 1½ inches thick)
• 4 tablespoons (½ stick) unsalted butter
• 1 tablespoon olive oil
• 2 tablespoons capers, drained
• ⅓ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon red wine vinegar
• ⅓ cup shredded basil leaves, for garnish

Bring about 2 cups water to a boil in a large saucepan. Add the fish and bring the water back to a boil (this will take about 2 minutes). Boil gently for about 2 minutes, until the fillets are tender but still slightly undercooked in the center. Increase the cooking time if the fillets are thicker.

While the fish is cooking, place the butter and olive oil in a skillet and cook over medium to high heat until the mixture turns brown.

Drain the fish, pat dry with paper towels, and arrange the fillets on four plates. Sprinkle with the capers, salt, pepper, and vinegar. Pour the brown butter mixture over the fish, garnish with the basil, and serve.

It only takes a few minutes to poach the fillets and prepare the sauce for this dish.