In a medium saucepan, add a few tablespoons of oil and sweat the shallots, thyme and peppercorns over medium heat until fragrant. Add wine and reduce until almost dry. Add cream and simmer to reduce by one-third.
Strain the sauce into a second pan. Add lemon juice and capers. Keep warm over low heat.
Heat a large heavy skillet to very hot. Add oil to pan. Season cod on both sides with salt and pepper and sear in hot pan for 4 minutes, or until golden brown. Turn fish carefully and cook an additional 3 minutes.
Top fish with sauce and serve immediately.
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|Serving Size: 1 Serving (237g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 664 (94%)|
|Amt Per Serving||% DV|
|Total Fat 73.8g||98 %|
|Saturated Fat 37.4g||187 %|
|Monounsaturated Fat 24.4g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 193.3mg||59 %|
|Sodium 374mg||13 %|
|Potassium 207.7mg||5 %|
|Total Carbohydrate 9.7g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 9.2g|
|Protein 3.1g||4 %|
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Calories per serving: 705
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