Serves 4                             Preparation & Cooking Time 25 minutes

  • 1 cup (200 g) fresh Samphire
  • 4 Tbsp capers
  • 4 Cod fillets with skin
  • 2 Tbsp olive oil
  • Juice of 1 lemon
  • Freshly ground black pepper
  • 2 tbsp chopped fresh parsley

Put a large non-stick pan over a medium heat and get it hot. Add the olive oil. 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 !

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