Sauté the onions. Peel and cut the onion in half. Slice the onion lengthwise. Heat the olive oil and butter in a large frying pan. Sauté the onions on medium heat until soft and translucent (about 7-8 minutes). Then, when the onions are ready, remove them from the pan and set them aside in a bowl.
3 tablespoons olive oil, 3 tablespoons butter, 1 half yellow onion
Prep and salt the fish. Rinse the cod really well with cold water. Cut the filet in half so that you end up with two pieces. Pat the fish dry really well with a paper towel. Sprinkle both sides with salt and then flour both sides of the fish. Shake off excess flour.
1 cod fillet, 1/4 teaspoon salt, 1/4 cup flour
Pan-fry the cod. Heat a tablespoon and butter in a large frying pan (the same pan you used for the onions). Place the floured cod in the frying pan and cook each side for 4-5 minutes (depending on the thickness of the fish).
Sauté the cod with wine, capers, and onions. Add the cooked onion, capers, white wine, and remaining butter into the pan. Sauté together with the cod for another 3-4 minutes on medium heat. Use a spoon to pour some of the sauce over the cod fillets. Squeeze fresh lemon and diced parsley over the cod. Enjoy!
1/3 cup white wine, 1 ½ tablespoons capers, fresh Italian parsley, squeeze of lemon