Roasted Cod with Caper Sauce

Morue fraîche aux câpres

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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