3-4 fillets of Cod fish, boneless & skinless
½ cup butter
¼ cup white cooking wine
1 tablespoon garlic, minced
1 teaspoon granulated garlic
1 teaspoon ground sage
1 lemon, sliced
Fresh mint leaf, finely chopped
Sea salt
Fresh ground pepper

Rinse fillets with cold water and pat dry with a paper towels. Season both sides with sage, granulated garlic, salt, and pepper. In a skillet over medium heat, melt about half of the butter, just enough so the bottom of the skillet is covered. Add minced garlic and cook for about a minute, when garlic is fragrant. Place fillet in skillet and cook for about 4 minutes. Add sliced lemon and half of freshly chopped mint.

Before flipping tilt the skillet slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter lemon- mint mixture. Continue basting until golden all over and cooked thoroughly depending on the thickness of your fish. Fish should be firm and tender to the touch. Once the fish is cooked thoroughly, remove from the skillet. Turn the heat to low (so your butter sauce does not burn), add the remaining butter, and melt completely. Add freshly squeezed lemon juice with chopped mint and salt/pepper to taste.

To plate, pour sauce onto the desired plating dish, vegetables and top with fish. Drizzle any remaining lemon-mint butter sauce over the fish and veggies. I chose to serve my fish over a roasted red cabbage steak, which adds plenty of texture and color to the dish.