The cod fillets with capers are a tasty second course of Italian origin. The cod, with its delicate and flavorful flesh, pairs perfectly with capers, which add a note of acidity and an intense taste to the dish. This recipe is simple to prepare but very flavorful, perfect to serve for a special lunch or dinner.
Rinse the capers under running water and blend them with the breadcrumbs, parsley, one teaspoon of rosemary, the peeled garlic clove and 4 tablespoons of oil. Preheat the oven to 220°C. Place the cod fillets in a baking dish lightly brushed with oil, cover them with the aromatic mixture and press it down with a spoon.
Pour the wine around the fish, drizzle 4 tablespoons of oil over them and bake in a preheated oven for 5-6 minutes.
Serve hot.
Pan
Knife
Italy
| Energy (kcal) | 81.15 |
| Carbohydrates (g) | 2.25 |
| of which Sugars (g) | 0.43 |
| Fat (g) | 0.42 |
| of which Saturates (g) | 0.07 |
| Protein (g) | 14.36 |
| Fiber (g) | 0.84 |
| Sale (g) | 0.09 |
