This Pan fried Cod with Capers and Samphire is a very simple recipe. Far from any gratuitous sophistication. Here we treat the Cod delicately and without drowning it in a sauce. This dish is a tribute to the richness of Brittany. Cod, butter and Samphire!
First, here is the list of the different ingredients you will need to prepare th Pan fried Cod with Capers and Samphire that Serves 4
- 1 cup (200 g) fresh Samphire
- 4 Tbsp capers
- 4 Cod fillets with skin
- 2 Tbsp butter
- Juice of 1 lemon
- Freshly ground black pepper
- 2 tbsp chopped fresh parsley
Now, here are the different steps you will need to follow to make the Pan fried Cod with Capers and Samphire Preparation and Cooking Time 25 minutes
Put a large non-stick pan over a medium heat and get it hot. Add the butter. Put the fillets skin-side down and cook for 4 or 5 minutes, depending on the thickness of the fish – you want the skin to go crispy like crackling. Next, add the capers, and parsley. As soon as they’re finished, remove to a plate using a flexible spatula. Squeeze over a little lemon juice and a turn of freshly ground black pepper. Allow to rest for 2-3 minutes.
While the cod is cooking, heat a small saucepan half filled with water and when boiling, add the washed Samphire. Turn down the heat and blench for 2-3 minutes. Drain, then, add them to the fish plate nicely. Serve on a large plate, with some pan-fried potatoes if you wish and like I did and… Bon Appétit !
