Roasted cod fillet with mint and capers
By Mitch Tonks
From Saturday Kitchen
Ingredients
- vegetable oil, for frying
- 2 thick pieces cod fillet weighing about 200g/7oz each
- Β½ tsp mustard
- 1 tbsp white wine vinegar
- pinch sugar
- 100ml/3Β½fl oz olive oil
- squeeze lemon juice
- 1 tbsp capers
- 1 tbsp chopped gherkins
- small handful mint, chopped
- 1 tbsp chopped tarragon
Method
Preheat an oven to 240C/475F/Gas 8.
Heat some vegetable oil in a frying pan until hot, fry the cod flesh side down until lightly coloured.
Transfer to a roasting dish and roast in the oven for a further five minutes.
To make the dressing mix together the mustard, sugar and vinegar then slowly add the olive oil, when all mixed together add the remaining ingredients and spoon over the fish.
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