Shared recipe

Lemon Caper Cod

4 servings5 / 5HealthySeafoodQuickMediterranean-inspired

Cod roasted beside lemon halves and asparagus, finished with brown butter, capers and parsley. One dish, 15 minutes in the oven.

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Time

Prep: 10min
Cook: 15min
Total: 25min

Nutrition

per serving

Calories: 360
Protein: 35g
Carbs: 7g
Fat: 21g

One serving: 1 cod loin with 1/4 of asparagus and sauce

Instructions

Assembly

Preheat the oven to 425F (220C).
Halve the lemons crosswise and lay them cut side up in an oval baking dish in a shingled row along one long side, following the curve of the rim.
Cut the cod into thick pieces, season with salt and pepper, and lay them along the opposite side of the dish in a row that mirrors the lemons.
Trim the asparagus and lay the spears lengthways into the channel between the lemons and the cod so the dish is full.
Melt the butter in a small pan and cook until it foams, smells nutty and turns golden brown. Add the capers and garlic for 30 seconds, then spoon it over everything and scatter the parsley.

Bake and Serve

Roast for 15 minutes until the cod is opaque and flakes, the asparagus has blistered and the lemon faces have caramelised.
Plate the cod and asparagus with a roasted lemon half, spoon the brown butter and capers from the dish over the top, and squeeze the lemon over.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 3

To brown butter perfectly, keep it over medium heat and watch for the color to turn golden brown and the aroma to become nutty; remove from heat immediately to prevent burning.

Tip 2 of 3

For the best texture, remove the woody ends of the asparagus by snapping them off at their natural break point before roasting.

Tip 3 of 3

The residual heat in the butter sauce will continue to cook the garlic, so add it only at the very end of the butter-browning process.

Source

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