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Pan-fried cod with beurre noisette, griddled baby leeks and a red wine reduction

Beurre noisette may sound fancy but it's really very simple and adds a touch of luxury to this pan fried cod recipe.

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For the red wine reduction

For the griddled baby leeks

For the cod with beurre noisette

  • 110g/4oz unsalted butter
  • 4 x 150-200g/5½-7oz cod fillets, skin on
  • 2 tbsp baby capers
  • ½ lemon, juice only
  • 2 tbsp finely chopped fresh parsley