Cod Loin with Brown Butter, Capers, and Leeks
Prep time: 25 minServes: 4
Pairs with
Cod is a calm fish that lets the accompaniments do the talking — brown butter and capers want a white wine with some body and a buttery tone. White Burgundy or a Marsanne holds that conversation.
Ingredients
- 4 cod loins (about 180g each)
- 2 leeks, sliced into 1cm rounds
- 3 tbsp olive oil
- 60g butter
- 2 tbsp capers, drained
- Juice of 1 lemon
- Handful of parsley, chopped
- Flaky sea salt, black pepper
Method
- 11. Salt the cod 10 minutes before cooking — salt dries the surface and improves the sear.
- 22. Warm 2 tbsp olive oil in a frying pan over medium heat. Cook the leek rounds 5–6 minutes until soft and golden. Move to a warm plate.
- 33. Wipe the pan. Heat 1 tbsp olive oil over medium-high. Lay in the cod and cook 4 minutes per side until golden and just cooked through — it should flake when tested with a knife.
- 44. Lift out the cod. Reduce to medium, add the butter. Let it foam and turn nut-brown. Add capers (they'll sizzle and pop — that's the point), lemon juice, and parsley.
- 55. Place leeks on plates, cod on top, spoon the brown butter and capers over.