4 Cod fillets
Glass of white wine
Pre-heat a dish or pan for a few minutes in the oven
Dry the fish, lightly coat with oil and season lightly with salt and pepper
Gently lay the fish down in the pan and slide back into the oven
When the fish is almost cooked through, splash in a glass of white wine, the
samphire and a tablespoon of capers
When the wine has reduced by half, remove the fish and samphire and set aside
Add the butter to the hot pan and whisk to emulsify then pour over the fish
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