Prep Time
Cook Time
Servings
Ingredients
- 1 Florida Grapefruit
- 2 cod fillets
- 2 tablespoons small capers
- 1 bunch parsley
- 1 slice sandwich bread
- Crushed red pepper flakes
- Butter
- Olive oil
- Salt and pepper
- Baby potatoes
Instruction
- Peel the grapefruit and cut it into segments over a bowl to collect all the juice. Squeeze the membranes to extract the remaining juice.
- Drain the capers and chop the parsley. Set aside.
- Preheat the oven to 220°C fan heat.
- Cut the sandwich bread into small cubes. Place in a bowl, season with salt and pepper, drizzle with olive oil, mix, and spread on a baking tray. Bake for 5 minutes, then leave the oven on.
- Pat the cod fillets dry on both sides. Season with salt and sprinkle with crushed red pepper flakes. Heat a pan with a good knob of butter and sear the cod for 1 minute on each side. Transfer to a tray and bake for 4 minutes.
- On low heat, in the same pan, add the capers, grapefruit segments, and parsley. Stir for 30 seconds, then transfer to a small bowl.
- Pour the grapefruit juice into the pan, add 40 g butter, and whisk constantly on low heat.
- Return the garnish to the pan and spoon over the cod. Serve with hot baby potatoes.
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