Cod Fillet in Capers Tomato Sauce

Ingredients

• 800 g cod fillet
• Salt
• Pepper (freshly ground)
• 0.5 lemon (juiced)
• 1 tbsp butter
• 1 tbsp Olive Oil
• 1 kg tomatoes
• 2 tbsp Tomato paste
• 200 ml vegetable broth
• 2 tbsp small capers
• 1 clove garlic (chopped)
• 1 tbsp finely chopped oregano
• 1 tbsp finely chopped basil
• 1 tbsp Lemon Juice
• 4 tbsp Sour cream
• oregano

Instructions

1. 1.

   Drizzle the cod fillets with lemon juice, season with salt and pepper, and let rest.

2. 2.

   For the tomato sauce blanch the tomatoes for a few seconds, shock, peel, quarter, core, and dice. Season the tomato cubes with tomato paste, vegetable broth, garlic, oregano, basil, salt, pepper, and lemon juice; simmer for 5 minutes and stir in the capers at the end.

3. 3.

   Pat the cod fillets dry. Heat butter and oil in a pan and fry the fillets 2–3 minutes per side. Plate the fillets with tomato‑caper sauce, drizzle with sour cream, and garnish with oregano. Serve with saffron rice.