Cod with Sage Garlic Butter

6 large Sage leaves
1/4 cup Butter + 1 tablespoon
1 tablespoon Parsley, chopped
2 teaspoons Shallots, minced
2 cloves Garlic, minced
1/2 teaspoon Dijon Mustard
1 tablespoon All-Purpose or Rice Flour
2 tablespoons Lemon Juice
Sea Salt and Fresh Black Pepper
2 tablespoons Canola Oil
1 + 1/4 pound skinless Cod Fillets
Lemon Wedges, for serving

1. In a deep, large skillet melt 1 tablespoon of butter over medium low heat. Fry the sage leaves on both sides until crispy. Remove to a small bowl and add the rest of the butter, parsley, shallots, garlic, mustard, flour and lemon juice. Stir together crushing the sage leaves into the mixture. Season with salt and pepper.

2. Heat oil in the same skillet over medium-high heat. Season cod with salt and pepper. Cook 5 minutes on first side. Use a thin metal spatula to carefully turn them over. Continue cooking 2-3 more minutes. Split the butter evenly between the fillets and spread over top. Allow to cook for 2-3 more minutes. Cod will turn opaque and begin to flake apart when cooked through.

3. Remove carefully from pan, spoon melted butter in pan over top and serve with lemon wedges.