Cod with Caper Lemon Butter Baked Asparagus & Vine Tomatoes
January 17, 2024 by Kimberly
Savor the zesty blend of Cod with Caper Lemon Butter, complemented by tender baked asparagus and juicy vine tomatoes. A delicious, wholesome dinner for any day!
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TOTAL TIME
25 min
SERVES
2 portions
DIET
omnivore
EVERY RECIPE DESERVES
A Little Love Letter
Delight your taste buds with this exquisite Cod with Caper Lemon Butter, Baked Asparagus & Vine Tomatoes recipe. This dish is a perfect blend of flavors, combining the mild, flaky texture of cod with the zesty tang of caper lemon butter. Complemented by the earthy taste of baked asparagus and the sweetness of vine tomatoes, it’s a healthy seafood dish that’s both nutritious and indulgent. Ideal for a quick, yet elegant family dinner, this recipe brings gourmet home cooking to your table with simple, seasonal ingredients.
To serve this delightful meal, plate the perfectly cooked cod as the centerpiece. Drizzle it generously with the aromatic caper lemon butter sauce, ensuring each bite is infused with its rich flavor. Accompany the fish with a side of tender, oven-roasted asparagus and ripe, juicy baked vine tomatoes, enhancing the dish’s freshness and color. This combination not only offers a harmonious blend of tastes but also presents a visually appealing dish, perfect for any occasion. For a complete dining experience, pair this meal with a light, crisp white wine or a lemon-infused water.
Keep the cod and vegetables in separate airtight containers in the refrigerator. They will maintain their quality for up to one day. Reheat gently to preserve the texture of the fish and the crispness of the vegetables. Enjoy the convenience of a delicious, homemade meal, ready to be savored again.
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A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.
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LET’S MAKE A PIECE OF HAPPINESS
Cod with Caper Lemon Butter Baked Asparagus & Vine Tomatoes
- Total Time: 25 min
- Yield: 2
Description
GOOD TO HAVE ON HAND
- sharp knife
- cutting board
- frying pan
Ingredients
- 300 grams cod filet
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tbsp capers
- 1 tsp butter
- juice of half a lemon
- 250 grams vine tomatoes
- 250 grams green asparagus (fresh or frozen)
- 2 tbsp olive oil
- salt
- pepper
- parsley
- the other half of the lemon
Instructions
- Preheat the oven to 200°C (400°F).
- Pluck the parsley leaves from the stalks and chop finely.
- Place the frozen asparagus and tomatoes on a baking tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Roast the asparagus and tomatoes in the oven on the middle shelf for approx. 15 minutes until golden brown.
- Pat the cod dry and then roll in flour. Set aside.
- Heat 2 tbsp olive oil and 1 tbsp butter in a frying pan over a medium heat. Add the cod and fry on one side for approx. 5 minutes. Carefully flip the fish and fry for a further 1-3 minutes (depending on the thickness of the fish). At this point, the fat in the pan can be poured over the fish with a spoon so that the side that is facing up does not dry out.
- Remove the pan from the heat and arrange the fish on plates. Warm the plates in advance if you like. Put the pan back on the heat.
- Now pour the juice of half a lemon over the remaining oil and butter in the pan. Stir briefly and allow to warm. Now add the capers, toss well and deglaze whats on the bottom of the pan. Remove the pan from the heat and stir in 1 teaspoon of butter. The sauce can now be poured over the fish.
- Remove the vegetables from the oven and place on the plates next to the fish. Garnish with parsley and lemon slices.
- Cook Time: 25 min
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