Denise says:
- Baking cod fish with lemon and capers is a great combination, which allows the flavour of the fish to be the highlight of the dish.
- The lemon elevates the flavour of the cod, while the salty brine from the capers helps to enhance the natural fish taste.
- With 5 minutes of preparation and 20 minutes to bake, it’s simple, quick and delicious!
- Preparation Time: 5 minutes
- Cooking Time: 25 minutes
- Serves: 4
Ingredients:
- 250g baby new potatoes – boiled until soft
- 4 fillets cod fish (about 150g per fillet) – try to get thick pieces rather than long and thin
- 50g capers – drained
- 2 whole lemons – slice one lemon into 2cm slices, save the second for garnish
- 2 tablespoons olive oil
- 2 cloves garlic – finely minced
- 250g cherry tomatoes – cut in half
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- Salt and freshly ground black pepper
- 4 stalks cavolo nero
Method
- Preheat oven to 400°F / 200°C / Gas Mark 6.
- Lay down rows of sliced lemon onto a baking dish – the rows should be long enough to allow the entire pieces of fish to sit on top.
- Salt and pepper both sides of the fish and lay one fillet onto each row of sliced lemons.
- Add cherry tomatoes and soft boiled potatoes.
- Sprinkle the capers over the top of the fish.
- Whisk together the olive oil, garlic, thyme and oregano. Drizzle evenly over each fillet.
- Bake for 20 minutes.
- Remove the dish, add the cavolo nero and bake for a final 5 minutes.
- Serve with fresh lemon wedges and fresh oregano leaves.
Tagged in: Capers, Cherry Tomatoes, Cod, dinner, lemon, Lunch, Mediterranean, new potatoes, Supper, Thyme