Cod Cheeks with Caper, Lemon & Parsley Butter Recipe | Abel & Cole

Method 1. Scoop the softened butter into a small bowl. Finely chop the parsley leaves and add to the bowl. Grate in the lemon zest and squeeze in half the juice. Rinse and roughly chop the capers, then add them to the bowl with a crack of black pepper. Stir together. This is your caper and lemon butter. 2. Pour a splash of olive oil into a frying pan and warm over a medium heat. When the pan is hot, add the cod cheeks. Fry for 5 mins, turning once, till golden. 3. After 5 mins, scoop the caper and lemon butter into the pan. Fry the cod cheeks and butter together for 1 min, spooning the melted butter over the fish. Take off the heat and transfer the cod cheeks to 2 warm serving plates. Drizzle over the juices from the pan. Serve with your favourite veg and side dishes.