This stovetop glazed cod is sophisticated enough for Shabbat, yet simple enough for a weeknight. Delicious, light, and zesty.
Sprinkle cod with half a teaspoon salt and a quarter teaspoon pepper. Place the ﬂour in a small bowl, and dip both sides of the ﬁllets in ﬂour, shaking off excess.
Heat oil in large skillet until hot. Cook cod for five to eight minutes on both sides, until ﬁsh ﬂakes easily. Set aside on platter.
Melt margarine in a large saucepan over low heat. Add scallions, mushrooms, and remaining salt and pepper; cook for three minutes or until tender, stirring occasionally.
Increase heat; add wine. Boil for three to five minutes or until reduced to almost half the amount.
Add orange juice and bring to boil. Add dill, orange peel, and cornstarch-water mixture. Bring to a boil again until sauce thickens.
Serve sauce over ﬁsh.
Photography and Styling by Chavi Feldman