The fish dish : Pan-fried cod’s cheeks with preserved lemon and capers

Serves 2-4

• 0 Flavourless oil
• 500g cod’s cheeks
• 0 black pepper
• 2 slices preserved lemon
• 1 tbsp olive oil
• 10g unsalted butter
• 2 tbsp capers
• 1 tbsp lemon juice
• 1 tbsp flat-leaf parsley

Step 1
Cook them in very little time at all and make a pan sauce with preserved lemon, capers and parsley to be spooned over them.

Step 2
Add a dash of flavourless oil to a very hot frying pan.

Step 3
Season the cod cheeks with sea salt.

Step 4
Add to the pan for 1-2 minutes, untouched, until they form a golden crust and come away from the bottom of the pan.

Step 5
Flip them over.

Step 6
Cook for another 2 minutes (total cooking shouldn’t exceed 5 minutes).

Step 7
Remove from the pan and leave to rest.

Step 8
Turn the heat down to medium.

Step 9
Add 1 tbsp of olive oil and the lemon.

Step 10
Cook for 2 minutes, until melting.

Step 11
Add the butter, capers and lemon juice.

Step 12
Cook, stirring, for 2 minutes, until combined.

Step 13
Serve the cod with sauteed potatoes and the sauce spooned over the top.