In a saucepan over medium heat add two teaspoons of olive oil, shallots, garlic, eighth of a teaspoon of sea salt and ground black pepper. Cook stirring for 1-2 minutes to lightly caramelize.
Pour white wine and lemon juice into the pan and reduce by half. Now pour in heavy cream and whisk in chicken base followed by saffron threads. Stir until the sauce turns bright yellow. Simmer until sauce coats the back of a spoon. Fold in minced parsley then hold warm for service.
In a sauté pan over medium high heat add olive oil, spinach, sliced garlic, and eighth of a teaspoon of sea salt and ground black pepper. Cook stirring for 2 minutes until spinach has softened and turned a deeper green color. Fold in capers and hold warm for service.
Season the cod filets with salt and ground black pepper.
Melt butter in a sauté pan over medium high heat. Place cod filets in pan and cook for 2-3 minutes per side to caramelize. Baste the filets with the melted butter in the pan while cooking.
Ladle the sauce onto the bottom of a warm entrée plate then place the spinach on top of the sauce. Arrange the two cod filets on top of the spinach and garnish with parsley sprig and capers then serve.
