Cod with caper and anchovy butter - Fish Quay History

Don’t be put off by the anchovies – cooked like this, they provide a fantastic richness that doesn’t overpower any of the other flavours. Go on, give ‘em a go!

Rinse the capers first, then roughly chop them and the anchovies; set these aside together.

Pan-fry the cod for 7-8 minutes until the fish has turned opaque and flakes easily with a fork.

Just before the cod is done, bung the butter, capers, anchovies and lemon juice in with it.

Cook until the butter begins to froth.

Serve the fish on the potatoes with the lovely sauce poured all over. Add a sprinkle of parsley and you’re done.



Recipe courtesy of Fish is the Dish

Cod with caper and anchovy butter

Prep time: 10 minutes
Cooking time: 20 minutes
Serves: provide 1 fillet per person


  • 2 skin-on cod fillets
  • 2 tbsp sunflower or olive oil
  • a generous knob of butter
  • 1½ tbsp of capers
  • ½ a small jar of anchovies (in oil)
  • a good squeeze of lemon juice
  • chopped fresh parsley
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