Few homes would not have the ingredients at hand to creat this exceptionally delicious recipe. Un-rinsed capers - Karen likes the salty tang in the topping - and coarsley grated lemon rind are tossed with roughly crumbed, stale bread and a copious pouring of melted butter before being pressed on top of cod fillets and grilled until crisp. The fish remains moist and succulent underneath - divine.
- 3 cups coarse wholemeal breadcrumbs
- 1-2 tablespoons capers
- grated rind of 2-3 lemons
- juice of 1-2 lemons
- 125 grams butter, melted
- 6-8 blue cod fillets
- 2-3 tablespoons chopped parsley
- Set the rack just above the centre in the oven. Preheat the oven to 200ºC fan-grill (220ºC without fan). Line an oven tray with baking paper.
- In a large bowl, toss together the breadcrumbs, capers, lemon rind, lemon juice and melted butter. Season well with freshly ground black pepper.
- Arrange the fish evenly in a single layer on the prepared tray and press even amounts of the crumb on top, making sure all the fillets are well covered.
- Fan-grill in the preheated oven for 8-10 minutes or until the fish just begins to flake easily. Serve scattered with chopped fresh parsley and freshly ground black pepper. Accompany with lemon wedges.
- The crumb can be prepared in advance, but once it is arranged on the fish cook it straight away and serve immediately from the oven.
- Blue cod is a medium-textured fish and if you are unable to purchase blue cod, use butterfish, John Dory, garfish, Lookdown Dory, Red Gurnard, Sea Perch, Orange Roughy, snapper or tarakihi.