Roasted Cod with Caper Sauce

Name: Roasted Cod with Caper Sauce (Morue fraîche aux câpres)
Yield: Serves 4–6
Cuisine: France
Ingredients: 1 fresh cod or hake weighing 2kg, cleaned and gutted, fins and tail trimmed, head removed or 1 kg filleted hake or cod; a little salt, pepper; salt, pepper; 2 shallots, peeled and chopped; a few sprigs and stems of flat parsley; 2 strips lemon zest, chopped; juice of ½ lemon; 8-10 sprigs flat parsley, chopped; 2 tbsp olive oil; 250 ml crème fraîche;; 100 g capers; 2 large cloves garlic, peeled and chopped; 3 tbsp olive oil; 100 ml white wine; 1-2 shallots, chopped

Morue fraîche aux câpres

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

About

Although there is nothing more appetizing than a magnificent cod, with its white flesh coming away in succulent flakes, this dish can equally well be made with a whole hake or with cod or hake fillets. The sauce is light and refreshing with a bit of a tang.

Ingredients

1 fresh cod or hake weighing 2kg, cleaned and gutted, fins and tail trimmed, head removed or 1 kg

Europe
France
Sauce
Fish course
Pescatarian
Gluten-free
Spicy
Mediterranean

Method

To make the sauce, put the capers with a teaspoonful of their vinegar, the garlic, shallots, lemon peel and parsley in the food processor and pulse until the pieces are the size of split lentils. Add the lemon juice and the olive oil with the motor still running. Lastly, add the crème fraîche. When the sauce is homogeneous, turn it off and transfer it to a bowl. Leave in the refrigerator