Pan-Seared Cod with Lemon Yogurt Sauce, Poached Garlic and Pomegranate

2 lb Cod fillet, quartered
1 Tbsp butter
1 Tbsp canola oil
2 heads garlic, about 30 cloves, peeled
1/4 cup olive oil
1/2-3/4 cup dry white wine

1 cup plain non-fat Greek yogurt
Juice and zest of 1 lemon
1/4 tsp salt

1/2 cup fresh pomegranate seeds ( from about 1/2 fruit)

Place the garlic cloves and the olive oil in a small sauce pan and sauté the garlic for about 5 minutes, turning frequently, until the cloves begin to brown but not burn.  Add enough wine to cover the cloves well and bring to a boil.  Reduce heat and simmer. Allow liquid to cook off until about 1/3 cup liquid remains, about 10 minutes.  Remove from heat.

Meanwhile, whisk together the yogurt, lemon and salt.  Heat butter and oil in a non-stick skillet until just beginning to brown.  Place the four cod fillet pieces into pan and allow to brown for about 3-4 minutes.  Carefully turn fillets and cook another 3-4 minutes.

Carefully plate each fillet.  stir together the yogurt mixture and the garlic mixture until just blended.  Spoon sauce over fillets.  Top each fillet with 1/4 of the pomegranate seeds.

Serves four.