While Cod is usually filleted and fried in butter, I find baking an easiest alternative where the addition of the lemon-tangy sauce gives it that extra boost in flavour.
A super flaky and moist Cod that is ‘melt-in-your-mouth’ tender!
Have a look below at the full recipe. Don’t forget, you can always print it. I hope you enjoy it!
Alternatively, you can always surf in our Facebook & Instagram pages to explore more mouthwatering recipes.
I hope you enjoy it!
insert in the belly the herbs, place the lemon slices all over the fish, drizzle with the oil and season with the salt & pepper.
Cook for 35 minutes.
toss the capers and sauté for some 30 seconds, pour the lemon juice
Cod with Lemon Butter Capers Sauce
Ingredients
- 1 fresh Cod fish , about 500 grs, scaled and gutted by your friendly fishmonger
- 2 sprigs fresh Oregano , home grown
- 1 bunch fresh Thyme , home grown
- handful fresh Parsley , leaves only
- 1 Lemon , thickly sliced
- 2 tablespoons EVOO , (Extra Virgin Olive Oil)
- 2 tabl Unsalted Butter
- 2 Lemon juice
- 1 teaspoon Capers , slightly crushed with the back of a spoon
- Sea Salt
- freshly ground Black Pepper
Instructions
- Preheat the oven to the 180 degrees C, air circulation and elements (not grill), rack in the middle.
- In a large rectangular non-stick oven dish add the fish, insert in the belly the herbs, place the lemon slices all over the fish, drizzle with the oil and season with the salt & pepper.
- Cover well with parchment paper and tightly close with aluminum foil. Cook for 35 minutes.
- In the meantime, put a small saucepan on medium heat and melt the butter. Once it foams toss the capers and sauté for some 30 seconds, pour the lemon juice, bring to a simmer, reduce the heat and stir continuously until the sauce has thickened a bit, reduced by about 1/3, for about 3 minutes. Season with salt and pepper.
