- Knob of butter
- 1 tbs white wine vinegar
- 1.5 tbs water
- Fillet of boneless skinless cod
- Juice from half a lemon
- 1 tsp capers
- 2 tbs Créme fraîche
Melt the butter with the lemon. Pop the cod into the pan and add the tarragon and cook for 10 minutes - covering with a lid.
Nigel slaters suggests taking the fish out and adding in the creme fraiche and capers but I could not be bothered with the washing up and so kept the fish in with the creme fraiche and capers. Keep it on the heat until it is warm through. The reason why you take it out is to stop mashing the fish but it worked out nicely so do what you want.
Also the tarragon stems are not nice so try and remove them when you serve up.
Serve with mashed potato (microwave stuff is great).