Cod with Caper Teriyaki Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g cod fillet (s)
- 1 medium lemon (s)
- 1 dash teriyaki sauce
- 1 dash cream
- 1 tablespoon capers
- 1 pinch (s) sugar
- 1 tablespoon capers from the jar
- 1 tablespoon butter
- salt and pepper
- marjoram
Print Recipe
Pin Recipe Instructions
- Squeeze the lemon, collect the juice. Wash the fillet piece, pat dry and debone. Now drizzle some lemon juice over the fish and let it steep for 15 minutes. Pepper and salt the fish and add very little marjoram.
- Then fry the fish briefly on both sides in the butter and place in the oven at 100 ° C. Deglaze the roast with a really generous dash of cream, add capers with a little stock and bring to the boil. Add the teriyaki sauce and a pinch of sugar to round it off. Let it boil down to the desired consistency.
- Spinach and potato biscuits go well with it.
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