From the grill
Cod with tomatoes and capers
White fillets in a sauce of tomatoes, garlic and capers, cooked in foil.
Ingredients
Method
- 1
Lay aluminium foil double and pour over half the oil. Spread tomatoes, garlic and capers in the middle.
- 2
Pat the fillets dry, salt them and place them on the vegetables. Pour over the remaining oil and season with chilli flakes.
- 3
Close the foil loosely and place it on the part of the grill that is not too hot. Cook for 12–14 minutes, turning once halfway.
- 4
Open the foil and check the flesh: it should be white and opaque. Sprinkle with parsley and serve with the liquid from the packet.
Galley tip
Thaw frozen cod in its bag in the fridge and pour off the water. Check for bones by hand before serving.
Do not cook in heavy seas. Secure the stove and pot, use drinking water and keep perishables refrigerated.