Cod fillets with capers

Cod fillets with capers

Recipe

  • 4 cod fillets, each weighing about 150 g
  • Wheat flour
  • 2 tbsp. (30 ml) butter
  • 2 tbsp. (30 ml) oil
  • 1 CuisipakTM of Canton® Sauce for fish
  • 1 tbsp. (15 ml) capers, fully drained
  • 1 tbsp. (15 ml) Italian parsley, finely chopped

Marinade

  • 1 tsp. (5 ml) lemon zest
  • 1 tbsp. (15 ml) lemon juice
  • 2 tbsp. (30 ml) olive oil
  • Salt and pepper
  • Blend the ingredients for the marinade and use it to baste the cod fillets on each side. Set aside for about 15 minutes maximum, to avoid "cooking" the fish with lemon juice.
  • Meanwhile, heat the sauce. Add capers and parsley.
  • Drain the fillets and pat them with a paper towel to remove excess marinade. Coat each fillet with flour and shake them gently to remove excess.
  • In a non-stick pan, heat the butter and oil on medium-high. Fry the fillets for 2 to 3 minutes on each side, or until they're golden brown and the fish is no longer transparent in the centre.
  • Serve the fish piping hot, topped with sauce.

Tips and tricks

You can use sole fillets instead of cod. You can also cook the fish en papillote. Simply wrap each fillet, basted with marinade, in aluminium foil. Bake at 400°F (200°C) for 15 minutes.

Makes 4 servings.

Suggested Menu Suggested Menu

Appetizer: Mesclun salad with warm goat cheese. Place baguette crusts garnished with goat cheese for a few seconds under the broiler. Serve the warm crusts on a bed of mesclun lettuce tossed with balsamic, wine or sherry vinegar. Main dish: Cod fillets with capers

Side dishes: Green beans and tomatoes Provençal. Cut tomatoes in thick slices, drizzle with olive oil and season with salt and pepper. Garnish with bread crumbs, grated Parmesan and Provençal herbs. Bake at 400°F (200°C) for about 15 minutes.

Dessert: Caramelized nectarines. Use large nectarines, peeled, cut in halves and pitted. Sprinkle each half with brown sugar and drizzle with melted unsalted butter. Place under the broiler for a few minutes, till the fruit is golden brown and hot. Serve immediately with custard and almond cookies.


Tips and tricks

  • To bring out flavour in all fish and seafood, before serving the sauce add 1 tsp. (5 ml) of lemon zest, 2 tsp. (10 ml) of lemon juice and 1 tbsp. (15 ml) of chopped Italian parsley.
  • To supplement white fish, while the sauce is heating add ½ cup (125 ml) of small cooked shrimp (unfrozen) and 1 tbsp. (15 ml) of chives, finely chopped.
  • If you're using tuna or another fish with dark flesh, while the sauce is heating add 2 or 3 anchovy fillets, well-drained and finely chopped, or 1 tsp. (5 ml) of anchovy paste. Add 1 tsp. (5 ml) of lemon zest and 1 tbsp. (15 ml) of Italian parsley, finely chopped.
  • To bring seafood flavours alive, while the sauce is heating add 1 tbsp. (15 ml) of pastis (e.g. Pernod, Ricard, etc.) and 1 tbsp. (15 ml) of fennel, finely chopped.