Cod With Boiled Lemon and Caper Sauce

another day in paradise

I recently learned this technique from the King cookbook. If you don’t have it I highly recommend grabbing a copy. I often binge read cookbooks in one sitting and then come back to the recipes that stick in my mind - but I couldn’t get past this boiled lemon and caper sauce without making it right away - boiling lemons sounded exciting. The result has similarities to a preserved lemon without the “twang” - a much mellower but bright lemon flavour with a tender texture.

I got to cook with Ruthie Roger’s a few months ago and many of the things she said have stayed with me - one in particular being “I don’t like food served on top of other food” - not something I’ll strictly follow as I love a bit of dog bowl situation but I had it ringing in my mind as I put this dish together. Served with a perfectly cooked piece of fish, some boiled potatoes, and gently cooked spinach with young garlic and a splash of cream. The cream splits away from the spinach and mixes with the lemon infused oil and all though the flavours have strength they don’t take away from the delicate flavour of this fish.