Ingredients

CAFÉ DE PARIS BUTTER
200g butter, softened
2 tablespoons chopped capers
2 tablespoons chopped gherkins
2 tablespoons chopped shallots
4 cloves garlic, minced
2 tablespoons finely chopped thyme and parsley lemon juice to taste
FOR THE FISH & TO SERVE
4 tablespoons soy sauce
4 tablespoons sugar juice of 1 lemon
4 blue cod fillets
¼ cup capers
deep-fried in vegetable oil, drained
1 spring onion, thinly sliced

Instructions

1.BLUE COD, CAFÉ DE PARIS BUTTER & BROCCOLI & QUINOA SALAD
2.Mix all the ingredients and season with salt and freshly ground black pepper, adding lemon juice to taste.
3.FOR THE FISH & TO SERVE
4.Put the soy sauce, sugar and lemon juice in a saucepan over medium heat and heat until the sugar dissolves, then remove from heat and allow to cool.
5.Add the blue cod fillets to the marinade and ensure the fillets are evenly coated then leave to marinate for at least 1 hour
6.Put an oiled baking sheet on the middle rack of the oven and preheat to 180°C.
7.Remove the fish from the marinade to the hot baking sheet, spooning the marinade over the fish, and bake for 10 minutes, depending on thickness.
8.Turn the fillets carefully and cook for another 2-3 minutes.
9.When the fish is cooked, remove from the oven to a serving platter, top with spoonfuls of the café de Paris butter and melt slightly using a blow torch, if you have one.
10.Garnish with deep-fried capers and spring onion to serve, alongside the following salad.

Blue cod recipe by SeungWoo Shin / Salas recipe by Freda Zhang

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