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Roasted cod fillet with mint and capers

Prepare: less than 30 mins
Cook: less than 10 mins
Serve: Serves 2
Dietary: Dairy-free Egg-free Gluten-free Nut-free Pregnancy-friendly

From Saturday Kitchen

Ingredients

vegetable oil, for frying
2 thick pieces cod fillet weighing about 200g/7oz each
½ tsp mustard
1 tbsp white wine vinegar
pinch sugar
100ml/3½fl oz olive oil
squeeze lemon juice
1 tbsp capers
1 tbsp chopped gherkins
small handful mint, chopped
1 tbsp chopped tarragon

Method

Preheat an oven to 240C/475F/Gas 8.
Heat some vegetable oil in a frying pan until hot, fry the cod flesh side down until lightly coloured.
Transfer to a roasting dish and roast in the oven for a further five minutes.
To make the dressing mix together the mustard, sugar and vinegar then slowly add the olive oil, when all mixed together add the remaining ingredients and spoon over the fish.