Some Sunday’s I can’t be bothered to make a roast. This is a divine alternative.
Cod fillets in a creamy lemon sauce with capers and dill. I serve it with buttered baby new potatoes and tender-stem broccoli. Always with music, always with candles and always with ice cold white wine.
2 cod fillets
150ml double cream
Juice of 1 lemon
2 tablespoons capers
2 cloves garlic – minced
Salt and cracked black pepper to season
Sprig of dill
1 tablespoon white wine
Lemon slices to garnish.
Place your cod in a foil parcel and leave slightly open.
In a small saucepan add your cream, wine, lemon juice, garlic and capers. Simmer over a low heat for a couple of minutes.
Pour over the cod and dot on a few sprigs of dill.
Bake in the centre of the oven for approximately 12 minutes.
Remove and serve immediately.