Cod in Creamy Lemon Sauce

Some Sunday’s I can’t be bothered to make a roast. This is a divine alternative.

Cod fillets in a creamy lemon sauce with capers and dill. I serve it with buttered baby new potatoes and tender-stem broccoli. Always with music, always with candles and always with ice cold white wine.

Serves 2


2 cod fillets

150ml double cream

Juice of 1 lemon

2 tablespoons capers

2 cloves garlic – minced

Salt and cracked black pepper to season

Sprig of dill

1 tablespoon white wine

Lemon slices to garnish.


Place your cod in a foil parcel and leave slightly open.

In a small saucepan add your cream, wine, lemon juice, garlic and capers. Simmer over a low heat for a couple of minutes.

Pour over the cod and dot on a few sprigs of dill.

Bake in the centre of the oven for approximately 12 minutes.

Remove and serve immediately.