Pan-Fried Cod and Artichoke in a Caper Calamondin Butter Sauce
This is a fabulously simple yet delicious recipe that can be made in under 10 minutes.
We are very lucky to be close to Iceland and able to eat cod caught in the pure waters surrounding this magnificent island. It is a fabulous country to visit with the most majestic scenery with hot springs bubbling from the earth, ice caves and glaciers and the food is magnificent from the wild line-caught cod from the deep waters of the Atlantic Ocean to the vegetables grown in the geothermal soil. Everything grown on the island is organic.
In the Westfjords of Iceland salt is collected from the vast black lava fields created by volcanos and is made into flaked sea flakes using water from the hot springs of Reykjanes. Activated charcoal is added to tone down the salt’s bitterness and is a natural detoxifier. It is fantastic to add to delicate fish such as cod.
Non-pareil is French for ‘has no equal’ and though non-pareilles are the smallest capers, they pack an intense and piquant punch. The globe artichoke also originating from the Med is the edible flower bud of a cultivated thistle and adds a rich, nutty flavour to this dish. Lemon adds acidity and the calamondin adds tartness and balances the butter sauce. Finished with a sprig of Mediterranean curly parsley and a pinch of Icelandic lava salt.
This dish has a good amount of protein as well as omega-3 fatty acids, selenium and phosphorus as well as vitamins A, C, D, L-Limonene, anti-oxidants and fibre. #globalcookpadgames2024
Pan-Fried Cod and Artichoke in a Caper Calamondin Butter Sauce
This is a fabulously simple yet delicious recipe that can be made in under 10 minutes.
We are very lucky to be close to Iceland and able to eat cod caught in the pure waters surrounding this magnificent island. It is a fabulous country to visit with the most majestic scenery with hot springs bubbling from the earth, ice caves and glaciers and the food is magnificent from the wild line-caught cod from the deep waters of the Atlantic Ocean to the vegetables grown in the geothermal soil. Everything grown on the island is organic.
In the Westfjords of Iceland salt is collected from the vast black lava fields created by volcanos and is made into flaked sea flakes using water from the hot springs of Reykjanes. Activated charcoal is added to tone down the salt’s bitterness and is a natural detoxifier. It is fantastic to add to delicate fish such as cod.
Non-pareil is French for ‘has no equal’ and though non-pareilles are the smallest capers, they pack an intense and piquant punch. The globe artichoke also originating from the Med is the edible flower bud of a cultivated thistle and adds a rich, nutty flavour to this dish. Lemon adds acidity and the calamondin adds tartness and balances the butter sauce. Finished with a sprig of Mediterranean curly parsley and a pinch of Icelandic lava salt.
This dish has a good amount of protein as well as omega-3 fatty acids, selenium and phosphorus as well as vitamins A, C, D, L-Limonene, anti-oxidants and fibre. #globalcookpadgames2024
Cooking Instructions
- 1
Heat the olive oil in a non-stick skillet. Season the cod with salt and pepper and place in the pan. Add the artichoke hearts and squeeze over the lemon juice. Turn the cod and artichoke hearts over after 3 - 5 minutes once coloured on one side. Add the capers, calamondin and half of the butter. Once the butter is foaming spoon it over the fish for 2 – 3 minutes until the fish is cooked through.
- 2
Remove the fish from the pan, cover and set aside to rest. Add the remaining butter, parsley and lemon zest to the pan and season well. The artichokes will char and the butter will darken in colour and become nutty. Divide the cod between two plates, spoon over the artichokes and pour over the brown butter sauce. Serve with a scattering of parsley and a sprinkle of salt.
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