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 exactly 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 or other filets

Salt and lemon pepper, to taste

2 tbsp. (30 mL) 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 ...) does very nicely in this easy recipe. I’ve also had great success making this with red snapper. Baking time varies with texture and thickness of fish.

To Prepare the Caper Sauce:

2 tbsp. (30 mL) butter

1 tbsp. (15 mL) capers, drained

½ tsp. (2.5 mL) fresh, minced parsley

¼ tsp. (1.25 mL) 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 salted boiling water about 15 min.

Drizzle olive oil or butter over fish.

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

Drain capers ...

Chop parsley ...

Serve hot! This dish is ready in minutes.