Preparation

• First, organize your workspace with all the ingredients, already measured, so that everything is at hand.

  Grate the zest of one and a half lemons, but also squeeze the juice, filter it so it’s ready when you need it, and place everything in a small bowl.

  Chop the garlic and onion, and sauté them in a non-stick pan with 4 tablespoons of extra virgin olive oil.

  Coat the cod fillets lightly in flour, so it doesn’t become too doughy during cooking, and toss them in the sauté.

  Brown for a few seconds, then add the wine, but keep the heat medium-high to prevent them from boiling and breaking apart (especially if using frozen fillets).

  Cook for at least 15 minutes, salt, and when they have absorbed all the liquid, add the grated lemon zest.

  Remove the fish from the pan, leaving all the seasoning in the same, and place it on a serving plate.

  Lower the heat under the pan, and add the thinly sliced remaining half lemon so they soften immediately, the lemon juice, and after 5 minutes of cooking, turn off.

  Serve your Cod Scaloppine with Wine and Lemon, drizzled with all the cooking juices, if necessary with more olive oil, and sprinkle, to taste, with chopped parsley and pepper.