This is a very simple fish dinner that requires only a little effort. Skinless cod fillets are very gently baked in the oven while butter is browned and infused with garlic on the stove top. After straining, I warm the butter through with little capers (which add great bursts of salty flavour) then pour it over the fish along with a generous squeeze of lemon. The night we enjoyed this, we had it with Fresh Tomato and Garlic relish which was an excellent accompaniment and highly recommended. I have not included the macros for this condiment because it is optional. However, it was sensational and I highly recommend you include it. Enjoy!
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Carbs 0g | Fat 13g | Protein 22g
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Cod with Brown Butter and Capers (Keto)
- 4 cod fillets (approx 125g / 4.4oz each), skinless and deboned
- 1 TB olive oil
- salt and white pepper
- 60 g (2.1 oz) unsalted butter
- 3 cloves garlic, peeled and smashed
- 10 g (0.4 oz) small capers, drained (approx. 1 heaped TB)
- 10 g (0.4 oz) unsalted butter, additional
- freshly squeezed lemon, to finish
- freshly snipped chives, to garnish
- Fresh Tomato and Garlic Relish, Fats of Life recipe
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
- Remove the cod fillets from the packaging and pat them dry with good quality kitchen paper. Place them into a tray lined with parchment paper. Season with a little salt and ground white pepper. Drizzle over the olive oil. Place into the oven for 10-12 minutes.
- At the same time, heat the (first reference to) butter in a pan and leave to melt. Once it starts to foam, add the smashed garlic cloves and reduce the heat. Cook the garlic gently as the butter starts to 'brown', approx. 4-5 minutes. You will notice a beautiful nutty aroma as the milk solids in the butter start to brown while the garlic infuses the butter.
- Remove the pan from the heat. Pour it into a strainer lined with muslin or cheesecloth into a small, clean pan. Discard the burnt milk solids and garlic caught in the muslin.
- Place the clean pan of browned, garlic-infused butter on the heat over a low temperature. Add the (second reference to) butter along with the drained capers.
- This will have melted perfectly around the same time the fish in the oven has cooked through.
- Serve the cooked cod fillets with the browned caper butter poured over. The capers will add enough saltiness, so a crack of black pepper and a good squeeze of fresh lemon juice will finish the dish perfectly. If you have any herbs (I used snipped chives), scatter them over too.
- We had ours with the Fresh Tomato and Garlic Relish (Fats of Life recipe) alongside which complemented the flavours beautifully and is highly recommended.
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Calories 203Kcal / 849kJ
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