Baked Cod with Capers

Ingredients

• 4 tsp rapeseed oil
• 600 g cod fillet (skinless)
• Salt
• Pepper
• 12 Cherry tomatoes
• 2 Organic lemons
• 20 g capers (1 tbsp; jar)
• 20 g caper berries (1 tbsp; jar)
• 4 Spring Onions
• 4 tsp olive oil

Instructions

1. 1.

   Brush 4 small baking dishes (10 cm diameter) with oil. Rinse cod fillet under cold water, pat dry, cut into 4 equal pieces, season with salt and pepper, and place in the dishes.

2. 2.

   Wash tomatoes and lemons; slice one lemon into wedges. Arrange lemon wedges, tomatoes, capers, and caper berries over the fish. Squeeze juice from the remaining lemon.

3. 3.

   Wash spring onions, trim, slice thinly, and sprinkle over the fillets. Drizzle with oil and lemon juice, then bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 25–30 minutes. Remove and serve immediately.