detour. My kitchen

Fish · FIRST EDITION

Lemon & caper cod

Flaky white fish, lemony butter and little bursts of briny capers, with peas and potatoes.

25 minutes · Serves 2

Serving inspiration
Serving inspiration · stock photograph

If lemon fish is familiar, a spoonful of capers adds a sharper, salty edge to the same simple supper.

Here’s how.

  1. 1

    Start the potatoes

    Cover potatoes with water, bring to a boil and simmer for 12–15 minutes until tender. Add peas for the final 3 minutes, then drain.

  2. 2

    Cook the fish

    Pat cod dry. Heat oil in a non-stick pan over medium heat. Cook fish for 3–5 minutes per side, depending on thickness, until the centre reaches 63°C / 145°F. Move to warm plates.

  3. 3

    Make the lemon butter

    Lower the heat. Add butter, capers and half the lemon juice. Swirl until melted, scraping up any golden bits.

  4. 4

    Serve together

    Spoon the lemon butter over the fish. Add potatoes and peas, pepper and the remaining lemon in wedges.

Capers are salty already. Taste the sauce before deciding whether it needs any extra salt.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.