Baked Cod with Lemon & Capers

Ingredients

• 4 cod fillets (about 150g each)
• 2 tbsp extra virgin olive oil
• 30g unsalted butter, cubed
• 2 tbsp capers, drained
• 1 tsp dried oregano
• 1 lemon, zest and juice
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• 800g new potatoes, halved
• 200g cherry tomatoes, halved
• 150g baby spinach
• 10g chives, finely chopped
• Dressed green salad, to serve

Method

1. Preheat the oven to 200°C (fan 180°C). Toss the halved new potatoes with a tablespoon of olive oil and a pinch of sea salt, spread on a baking tray and roast for 25 minutes until starting to turn golden at the edges.
2. Scatter over the halved cherry tomatoes, give the tray a shake and return to the oven for a further 5–7 minutes, until the potatoes are crisp and golden and the tomatoes have just softened and slumped.
3. Meanwhile, melt the cubed butter in a small saucepan over a low heat until it starts to foam. Add the capers, lemon zest and dried oregano and warm gently for a minute or two until glossy and slightly emulsified — this is your lemon-caper butter.
4. Pat the cod fillets dry with kitchen paper and season generously with sea salt and freshly ground black pepper. Transfer to an ovenproof dish, drizzle with the remaining olive oil, then spoon some of the lemon-caper butter over each fillet.
5. Bake the cod for 10–12 minutes depending on thickness, until the fish is opaque, just cooked through and flakes easily with a fork.
6. While the fish is in the oven, wilt the baby spinach in a hot, dry frying pan for 1–2 minutes until bright green and tender. Squeeze over a little lemon juice to finish.
7. Plate up the cod alongside the roasted potatoes and tomatoes and the wilted spinach. Spoon the remaining lemon-caper butter over the fish, scatter with chopped chives and serve with lemon wedges.