4 cod steaks about 175 gm each
115 gm butter
1 tbsp vinegar
1 tbsp capers
1 tbsp chopped fresh parsley
salt and freshly ground black pepper
tarragon sprigs to garnish
Season the cod with salt and pepper to taste. Melt 25 gm of the butter, then brush some over one side of each piece of cod.
Cook the cod under a preheated grill for about 6 minutes, turn it over, brush with more melted butter and cook for a further 5-6 minutes, or until the fish flakes easily.
Meanwhile, heat the remaining butter until it turns golden brown, gut do not allow it to burn. Add the vinegar, followed by the capers, and stir well.
Pour the vinegar, butter and capers over the fish, sprinkle with parsley and garnish with the tarragon sprigs.
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