Cod with creamy caper sauce

Preparation – 45 minutes

Defrost the cod, if using frozen fillets. Peel the shallots and garlic cloves and finely dice them. Heat a small saucepan over a medium-high heat.

Melt a small knob of butter and sautée the shallots and garlic. Pour the vinegar into the pan and allow most of it to evaporate.

Add the cream and let it simmer over a low heat for around 20 minutes. Add a handful of capers (to taste) to the sauce and let it simmer for another 10 minutes.

You don't need to add any salt, as the capers give enough saltiness to the sauce.

Finishing the cod with creamy caper sauce  – 15 minutes

Pat the fish dry with some kitchen paper, then season the fillets with salt and pepper. Dust the fillets with a thin layer of flour.

Heat a medium frying pan and add a generous quantity of butter. Place the cod fillets in the pan and cook for 3-4 minutes, depending on the thickness of the fish (a few minutes per side is sufficient in most cases).

Serve the cod with, for example, homemade pasta, potatoes or rice. Spoon the creamy caper sauce over the cooked cod fillets and serve immediately. Enjoy your meal!