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

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

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