Cod in Butter

Serves 4

• 4 good slices (not cutlets) of cod

• Salt

• 2 tablespoons olive oil

• 4 oz (110 g) butter

• Pepper

• 1 tablespoon capers in vinegar, finely chopped

• 1 tablespoon anchovy paste

• Juice of ½ lemon

Method

Switch on the grill - this may sound obvious, but too many people put their fish on to the tray and then turn it on. The grill must be at its hottest before you start to cook.

Wash and dry the fillets. Sprinkle them with salt and rub with oil.

Cook the fillets for 3 or 4 minutes on each side.

In the meantime, soften the butter and add the capers, pepper, lemon juice and anchovy paste. Coat the (now cooked) fillets with the butter and serve at once. A pile of thinly sliced, deep-fried courgettes (which you have soaked in milk and dredged in flour) goes really well with this dish.