Cod Meunière with Lemon Butter Spice Sauce

Cod sauteed slowly at a low temperature so it stays beautifully plump, served under a fine sauce of lemon, butter and spice (Dish 2). The sharp, appetising sauce goes perfectly with the savoury sweetness of the cod. It is also excellent piled onto a baguette or another crusty bread.

Ingredients (serves 2)

• Cod (fillets): 200g (2 pieces)
• Garlic (sliced): 1 clove
• Dish Symphony No.2: 1/2 tsp
• Salt: to taste
• Olive oil: 1 tbsp
• Lemon juice: 1.5 tbsp
• Butter: 20g

Method

1. Sprinkle salt over the cod (fillets): 200g (2 pieces) and leave for 10 minutes.
2. Put olive oil: 1 tbsp and garlic (sliced): 1 clove in a frying pan and set over low heat.
3. When the garlic becomes fragrant, pat the cod dry with kitchen paper, add it to the pan, put the lid on and cook for 3 minutes, still over low heat.
4. Turn the fillets over, put the lid back on and cook for 2 more minutes over low heat.
5. Using a fish slice, lift the cod out without breaking it up and arrange it on a plate.
6. In the pan with the cooking juices still in it, melt butter: 20g over low heat, add lemon juice: 1.5 tbsp and Dish Symphony No.2: 1/2 tsp, and heat while stirring.
7. When it thickens, taste and adjust with salt. (Season to your own liking.)
8. Spoon the sauce over the cod and it is done.