Tender cod fillets with tasty capers makes for a perfect combination.
2 cod fillets
Flour for dredging
2 T. drained capers
1 t. minced garlic
1/4 white wine
Juice from one lemon
Melt a pad of butter in some olive oil. In the meantime, dry the fish fillets well in paper towels. Dredge them in flour and put them into the hot butter/oil pan.
Cook and brown them well on both sides seasoning them a bit with salt and pepper. Transfer them to a plate and keep them warm.
To the skillet, add the capers. garlic, chili paste and wine. Reduce the wine a bit.
Add another pad of butter and melt it into a nice sauce. Add the parsley and mix well.
Spoon the sauce over the fish.