White Fish with Lemon Caper Butter
Pan-fried cod fillets with crispy skin, finished in a lemon-caper butter sauce, served with smashed minty peas and new potatoes. British coastal classic, restaurant-ready in 25 minutes.
25 minEasy~366 kcal / servingBritish
Contains fishContains dairy
Nutrition
366 kcal
Calories
29 g
Protein
30 g
Carbs
15 g
Fat
Estimated, per serving
Good to know
Contains fishContains dairy
Ingredients · per serving
- 1 medium Lemon
- 250 g Frozen peas
- 3 tbsp Fresh parsley
- to taste Black pepper
- 2 cloves Garlic
- 1 tbsp Fresh dill
- 1 tbsp Olive oil
- 60 g Butter
- 3 tbsp Fresh mint
- to taste Salt
- 2 tbsp Capers
- 300 g Cod fillet
- 300 g New potatoes
Instructions
- Halve the new potatoes. Boil in salted water 12-15 min until knife-tender. Drain.
- Cook the frozen peas in boiling water for 3 min. Drain. Tip into a bowl with 20g of the butter, chopped mint, lemon zest, salt and pepper. Smash with a fork — leave some peas whole for texture.
- Pat the fish fillets very dry. Season the skin generously with salt and pepper.
- Heat 1 tbsp olive oil in a non-stick pan over medium-high heat. Lay the fish skin-side down. Press lightly with a fish slice for 30 seconds (stops curling). Don't move for 3-4 minutes — skin should be deeply golden and crisp.
- Flip carefully, 90 seconds more. Lift onto warm plates.
- Wipe the pan. Add the remaining butter, melt over medium heat. When foaming, add the capers and minced garlic. Stir 30 seconds.
- Squeeze in the lemon juice. Stir in chopped parsley. The sauce should be glossy and emulsified.
- Plate the smashed peas. Lay fish on top. Spoon the lemon-caper butter generously over the fish. Boiled potatoes alongside, a sprinkle of dill and a lemon wedge.
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