FRIED COD FILLETS WITH CAPERS AND PARSLEY IN BEURRE NOISETTE, SERVED WITH GRILLED ASPARAGUS
This is a classic recipe, very simple and very tasty, and you can make it in no time. Actually the most of the time you'll be spending on waiting for the potatoes to cook. The fried flavor of fish and the grilled taste of asparagus go well together.
4 servings:
4 cod fillets
salt, pepper
flour
olive oil
100 g/1 stick butter
4 tbsp small capers
4 tbsp chopped parsley
(optional) 2 tbsp chopped oregano
juice of 1 lemon
a bundle of asparagus, cut off the fibrous lower ends
olive oil
salt, pepper
4 servings of boiled potatoes
Start cooking the potatoes and meanwhile prepare the rest of the dish. For the cod fillets, season them with salt and pepper and roll in some flour. On another plate, roll the asparagus in olive oil and season with salt and pepper. Prepare a hot pan for the fish and a grill pan for asparagus. When the potatoes are cooked, drain them from water and keep them warm. In the fish non-stick pan fry the cod, first about 2 minutes on one side and then on reduced heat for 3 minutes on the other side, or until cooked perfectly. In the grill pan, simultaneously start grilling the asparagus, about 3 minutes on each side or until done (depends on the thickness of the vegetable). When the fish is done, set it aside on a plate, raise the heat in the pan and throw in the butter. When the butter gets a lightly brown color, add capers, parsley, and oregano and fry for just a minute without burning the butter. Remove the pan from the heat and add lemon juice. Now serve everything on a plate, pouring the butter with capers over the fish. Done!