Fish and lemon are a match made in heaven. Add the lemony tartness of capers along with lemon juice and you've got double lemony flavour to compliment the cod. Bonus, the foiled lined pan makes for easy cleanup!
400g (14 oz) cod fillets
1 tsp lemon juice
Salt and pepper to taste
1/4 tsp or to taste celery seed
Lemon Caper Butter:
3 tbsps butter
2 tsps minced garlic
2 tsps capers, drained
1 tbsp lemon juice
Salt and pepper to taste
Line a baking sheet with a large piece of foil, large enough to fold up over the top of the fish. Spray with oil. Place the fillets on the foil, drizzle with 1 tsp lemon juice then add celery seed, salt and pepper. Take the extra overhang of foil and seal the fish in a packet. Bake at 450°F for 15 minutes. Remove from oven but keep sealed in foil for 5-10 minutes. Then check to see that fish flakes easily with a fork. If it's not quite there you can always pop it under the broiler for a minute or two but keep a good eye on it. You don't want to dry out your fish. I have used 1/4-1/2" fillets. If you use thicker pieces of cod adjust cooking time accordingly. While the cod cooks prep the lemon caper sauce. Melt butter in a small saucepan on medium heat. Add garlic and cook 1-2 minutes. Then add the capers, lemon juice, salt and pepper. Plate the fish drizzled with spoonfuls of sauce.
Serves 2
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