Roast Cod with Capers,



Preparation Time: 15 mins approx
 
Notes:
 
Ingredients:

Ingredients 

Serves 2 

2 skinned cod fillets approx 

170g each 

3 spring onions sliced finely 

2 tablespoons chopped parsley fresh 

4 tablespoons single cream

4 anchovy fillets chopped

30g butter 

6 tablespoons dry white wine 

2 teaspoons sunflower oil 

1 teaspoon Roman Vinaigre 

1 tablespoon drained capers 

Salt and pepper 
 
Method:

Method 
1. Preheat the oven to 220°C/425°F, gas mark 7 

2. Season the fish 

3. Melt the butter in an ovenproof dish with the oil 

4. Add the spring onions, followed by the capers, cook for 1-2 minutes to soften

5. Add the white wine and Roman Vinaigre 

6. Cover the dish with foil, loosely 

7. Place into the oven and cook for 6-8 minutes

8. Once cooked, remove the fish carefully from the liquid and keep warm 

9. Place the liquid over a fierce heat and boil 

0. Whisk in the cream and continue to boil for 2-3 minutes 

11. Spoon the sauce over the fish and serve

12. Works well with new minted potatoes and fresh garden beans
 
Serves: 2
 
     
 
 
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