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Cod with Caper Cream Sauce

Here’s a lovely fish main option for a light summer meal.


4 (180g) pieces of cod loin, 1tbs capers (the caper in vinegar), 200ml double cream, 1tbs butter, 1 large garlic clove (minced), ½ small onion (minced), 1 tsp sea salt, 1tsp ground black peppercorn, 2 springs of fresh thyme leaves, ½ tsp Fehmalee’s kitchen flavour enhancer, 2tbs white wine, 1/4 lemon zest.


Heat the oven to 200C/180C Fan/Gas 6. Put fish on a baking sheet and season with salt and pepper. Bake in the oven for 10-15 minutes until the flesh becomes opaque and flakes easily. In a sauce pan under medium heat, melt the butter then add the thyme, garlic, onion and capers. Sauté for 2 minutes then stir in double cream, flavour enhancer, lemon zest, wine a pinch of salt and pepper to taste. Simmer sauce for 3-5 minutes until it just starts to thicken and remove from heat. Plate cod loins, strain fish juices from baking tray into sauce, stir and top cod loins with caper cream sauce.



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