Kabeljou (Kob) is a locally caught fish that is quite gamey and can take on a lot of strong flavours. I wanted to make this Caper Lemon Butter Sauce to accompany fish for some time and I can really recommend it for any white firm flesh fish. Lemons should be a staple ingredient in any home in my opinion.
No step by step recipe is really needed for this Kabeljou with Caper Lemon Butter Sauce. As soon as you have taken the fish out the pan add a generous knob of butter to the pan. Add 15mls drained capers and a generous squeeze of lemon juice. I added some chopped flat leaf parsley for colour. Drizzle over the fish and serve. This sauce will work well with any firm white fish. Be sure that the fish you buy is sustainable. If you are liucky enough to live by the sea, try and support your local fisherman. If not, try and find a fishmonger who only buys in fresh fish. With modern transport systems freshly caught fish can travel thousands of miles in a day. Fish caught off the coast of Cape Town can be found in Portugal a day after the boat docks.