Roasted cod fillet with mint and capers
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Saturday Kitchen
Method
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Preheat an oven to 240C/475F/Gas 8.
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Heat some vegetable oil in a frying pan until hot, fry the cod flesh side down until lightly coloured.
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Transfer to a roasting dish and roast in the oven for a further five minutes.
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To make the dressing mix together the mustard, sugar and vinegar then slowly add the olive oil, when all mixed together add the remaining ingredients and spoon over the fish.
Ingredients
- vegetable oil, for frying
- 2 thick pieces cod fillet weighing about 200g/7oz each
- ½ tsp mustard
- 1 tbsp white wine vinegar
- pinch sugar
- 100ml/3½fl oz olive oil
- squeeze lemon juice
- 1 tbsp capers
- 1 tbsp chopped gherkins
- small handful mint, chopped
- 1 tbsp chopped tarragon
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