Lingcod with Creamy White Wine Sauce

Fish:

1. Pat fish filets dry with paper towels. Season all over with salt and pepper. This can be done up to 8 hours before cooking, preferably at least 30 minutes before cooking. Refrigerate until ready to use.
2. Preheat oven to 350°F. Place a baking rack on a sheet pan and set aside.
3. Heat a cast iron skillet over medium-high heat. Add 1 tablespoon butter and garlic cloves to the skillet and let the garlic flavor the butter for 1 minute.
4. Place the fish filets in the hot butter, skin side up. Cook for 3 minutes, or until the tops of the filets are golden brown.
5. Flip the fish. Add in 1 more tablespoon of butter. Spoon the hot butter over the fish filets for 3 minutes. Transfer the fish filets to the baking rack on the sheet pan and place in the hot oven while you prepare the sauce. Discard the garlic cloves.
6. Depending on the thickness of the filets, they should reach an internal temperature of 135°F in about the same amount of time it takes to make the sauce. If the fish is done before the sauce, turn off the oven and open the door to cool the oven slightly while still keeping the fish warm for serving.

Sauce:

1. The cast iron skillet should have enough butter left to cook the shallots. If not, add ½ tablespoon of butter to the pan and let it melt.
2. Add diced shallots to the pan. Season with salt and black pepper and cook for 1 minute, or until the shallots are softened.
3. Add white wine and lemon juice to the pan. Bring to a simmer and simmer for 7-8 minutes, or until the liquid is reduced by half.
4. Turn the heat down to medium and add heavy cream. Stir to combine. Simmer for 2-3 minutes.
5. Turn the heat down to low and add ½ tablespoon of butter. Stir until the butter is incorporated into the sauce. Taste and season with salt and black pepper, if needed.
6. Strain the sauce through a fine mesh strainer.

Serving:

1. Transfer the fish filets to serving plates. Drizzle with sauce. Top with fresh lemon zest and fresh dill. Enjoy!