On a plate or platter, place your fish in a single layer. Season liberally with salt and pepper on both sides and set aside while you prepare the sauce.

In a medium-size saucepan over med-high heat, combine the juices, wine, vinegar and shallots. Bring to a boil over med-high heat and cook until au sec, whisking occasionally.

As the water begins to evaporate, the liquid will become more viscous. Continue to whisk to prevent the liquid from scorching on the bottom of the pan.

Close to the end of the reduction process, the concentrated liquid will have a pungent smell and will begin to look like syrup. Keep whisking!

Once the liquid is au sec, add the heavy cream and the butter, two tablespoons at a time.

Be careful to whisk each addition of butter thoroughly, and until fully melted and incorporated prior to adding the next pat.

Once all of your butter has been incorporated, strain the sauce and rinse out your saucepan. Return the stained sauce to the clean pan and set it to the back of the stove, over warm heat, to keep hot while you prepare your cod loins.

Heat the olive oil over med-high heat in a large sauté pan. Once you see ripples forming along the side of your pan, place your fillets in.

Cook over med-high heat for four minutes per side, or until the fish flakes easily.

Once your fillets are seared, remove them from the pan and keep warm.

Serve over wild rice with a side of veg. Ladle the sauce over the top of the fillet.

Serve immediately.