- 1 Tbsp. Capers
- 1/4 cup Olive oil
- 1/2 shallot onion
- Grated zest of 1 lemon
- Freshly squeezed juice of 1/3 of a lemon
- 1/4 cup freshly chopped dill
Chop the capers and shallot onion finely and put in a bowl. Add the grated lemon zest. Add the re- maining ingredients: olive oil, the lemon juice and the chopped dill.
Fry the cod skin side down on a hot pan for about 1 minute. Season the fish with the salt. Spread the lemon vinaigrette on top of the fish and bake in an oven at 350°F for about 8 minutes or until cooked through.