2: Clean and trim the fish. I recommend using thick cuts of white fish for this; loin of cod is ideal. Pepper and salt on both sides.
3: Sprinkle both sides with flour.
4: Melt 30 g butter in 3 tablespoons olive oil in a frying pan over medium heat. Lower in the fish portions and fry until browned on both sides.
5: As always when cooking fish, remember the thermometer is your friend: the fish will be cooked when the centre of the thickest part reaches 140°F (60°C).
7: Now make the sauce: using the same frying pan, without cleaning it, add the chopped shallot. If the pan is too dry, add another tablespoonful of olive oil. Salt and pepper, then cook for 1 minute without colouring.
8: Then pour in 2 glasses dry white wine and deglaze the bottom of the pan thoroughly.