Fried cod with lemon and capers

2 cod fillets of 175 g with skin
1 shalllot
100 g butter
1 lemon
2 tablespoons capers, rinsed
1 small bunch flat leaf parsley
olive oil
salt and pepper
wilted spinach, to serve

Finely slice the shallot and parsley. Thinly slice the lemon, removing any seeds.

Dry the cod fillets with kitchen paper, drizzle with 1 tablespoon olive oil and season with salt and pepper.

Heat a frying pan with 2 tablespoons olive oil over medium heat and fry the cod for about 1 minute on each side. Remove from the pan and set aside. Add the shallot to the pan and sweat gently for about 2 minutes. Add the butter. When it begins to foam and is lightly browned add the capers, lemon slices and chopped parsley.

Return the cod to the pan to heat through and finish cooking, this should only take a couple of minutes.

Serve the cod with wilted spinach and the butter sauce spooned over.


We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours