Into a large resealable freezer bag, place the cod, olive oil, smoked paprika, garlic powder, salt and pepper.

Mix around gently to evenly coat the fish.

Remove excess air in the bag and seal it.

Into a medium bag, add butter, minced garlic, lemon juice and white wine.

Remove the excess air, seal and then staple the two bags together above the seal.

Lay flat to freeze.

Thaw.

Cook fish in a non-stick skillet over medium heat for 3-4 minutes per side.

Add the sauce ingredients to the pan in the last minute or two of cooking to allow it to heat.

Serve over rice, spooning extra sauce over the fish.