Few homes would not have the ingredients at hand to creat this exceptionally delicious recipe. Un-rinsed capers – Karen likes the salty tang in the topping – and coarsley grated lemon rind are tossed with roughly crumbed, stale bread and a copious pouring of melted butter before being pressed on top of cod fillets and grilled until crisp. The fish remains moist and succulent underneath – divine.
3 cups coarse wholemeal breadcrumbs
1-2 tablespoons capers
grated rind of 2-3 lemons
juice of 1-2 lemons
125 grams butter, melted
6-8 blue cod fillets
2-3 tablespoons chopped parsley
Set the rack just above the centre in the oven. Preheat the oven to 200ºC fan-grill (220ºC without fan). Line an oven tray with baking paper.
In a large bowl, toss together the breadcrumbs, capers, lemon rind, lemon juice and melted butter. Season well with freshly ground black pepper.
Arrange the fish evenly in a single layer on the prepared tray and press even amounts of the crumb on top, making sure all the fillets are well covered.
Fan-grill in the preheated oven for 8-10 minutes or until the fish just begins to flake easily. Serve scattered with chopped fresh parsley and freshly ground black pepper. Accompany with lemon wedges.
– The crumb can be prepared in advance, but once it is arranged on the fish cook it straight away and serve immediately from the oven. – Blue cod is a medium-textured fish and if you are unable to purchase blue cod, use butterfish, John Dory, garfish, Lookdown Dory, Red Gurnard, Sea Perch, Orange Roughy, snapper or tarakihi.
Recipe and image from the Allyson Gofton Website