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Tuesday, January 1, 2013

Cod Filets with Nugget Potatoes and Caper Sauce

Lighter fare makes a welcome change from the culinary excesses of the holidays. Because it’s chilly in the Time Zone and at the Latitude Where I Live, I want to balance the comfort of carbs without having too many calories. This meal - the perfect dish for “just the two of you,” whoever you may be - does just that. Don’t be tempted to omit the capers! Their piquancy is what turns this simple meal into something very special.

Cod Filets with Nugget Potatoes and Caper Sauce:

To Prepare the Fish:

6 small cod filets
Salt and lemon pepper, to taste
2 tbsp. olive oil or melted butter
7 or 8 nugget potatoes, boiled in their jackets and kept hot

Preheat oven to 425 deg. F. Blot fish dry, seasoning to taste. Add oil or melted butter to heatproof baking dish. Coat both sides of fish in oil and bake about 12 min. in a single layer until fish flakes easily and juices run milky. Pour juices from baking dish over fish. Arrange hot nuggets alongside. Ladle fish and potatoes with Caper Sauce. Serve immediately. Yields 2.

Note: Any type of white fish filet (halibut, tilapia, basa, barramundi ...) will do very nicely in this recipe. The baking time will naturally vary with the thickness and texture of the fish.

To Prepare the Caper Sauce:

2 tbsp. butter
1 tbsp. capers, drained
½ tsp. fresh, minced parsley
¼ tsp. lemon juice

Melt butter just until bubbling over medium-low hat. Stir in remaining ingredients and quickly pour over fish and nuggets.


Cook nuggets in lightly salted boiling water about 15 min.

Olive oil is best: I cheated with these butter pats!

Prepare Caper Sauce while fish bakes. Melt butter ...

Drain capers ...

Chop parsley ...

Serve hot! Ready in minutes, this dish is a time saver!

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