What's Cooking: Pan-roasted cod and beurre blanc

Chris Perotta, of Blackbird in Wantagh, shows News 12's Lily Stolzberg how to make pan-roasted cod with beurre blanc sauce.
-2 cups dry white wine
-1/2 cup white wine vinegar
-1/2 lb unsalted butter diced
-Chopped Parsley
-16 oz Icelandic Black Cod portioned into two 8 oz pieces
Directions for the beurre blanc:
-Bring the white wine and vinegar to a boil in a small sauce pan and reduce liquid by 2/3. This will take 10-to-15 minutes.
-Once reduced slowly, whisk butter in one piece at a time.
-Add a squeeze of lemon and salt to taste.
-Sauce will thicken once all the butter has been incorporated.
-Set aside and keep warm.
Directions for the cod:
-Liberally salt fish and sear one side in a very hot sauté pan with olive oil until it starts to become golden brown. About 3 minutes.
-Do not flip fish. Place fish in a 350 degree oven for 5 minutes.
-Remove, flip over and quickly plate.
-Add parsley to the sauce and spoon over fish.