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Lemon and caper oven-baked blue cod | Allyson Gofton
Few homes would not have the ingredients at hand to creat this exceptionally delicious recipe. Un-rinsed capers - Karen likes the salty tang in the topping - and coarsley grated lemon rind are tossed with roughly crumbed, stale bread and a copious pouring of melted butter before being pressed on top of cod fillets and grilled until crisp. The fish remains moist and succulent underneath - divine.
