Photo of Cod with a lemon caper sauce by WW

Cod with a lemon caper sauce

Points® value
Total Time
45 min
15 min
30 min
Juicy cod fillets are poached in stock, which is used to make a delicious creamy sauce, then served with tender veg and roast potatoes.


New potatoes, raw

600 g

Calorie controlled cooking spray

8 spray(s)


2 medium, thinly sliced


3 clove(s), crushed

Parsley, fresh

30 g, leaves and stalks chopped separately

Vegetable stock cube

1 cube(s), 400ml

Cod, raw

560 g, 4x140g


1 zest(s) of 1

Capers, in Brine

2 tablespoon(s), drained and rinsed

Lemon Juice, Fresh

2 tablespoon(s)

Half Fat Crème Frâiche

120 g

Broccoli, raw

160 g, steamed to serve

Green Beans

160 g, steamed to serve


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Spread the potatoes out in a large roasting tin, mist with cooking spray and season well. Roast for 20-30 minutes until tender and golden.
  2. Meanwhile, mist a large flameproof shallow casserole or sauté pan with cooking spray and set over a medium heat. Add the shallots, cover and cook for 5 minutes until soft. Stir in the garlic and parsley stalks, cook for another 2 minutes, then add the stock.
  3. Bring to the boil, then bubble for 5-6 minutes to reduce by half. Add the cod, lemon zest and juice, then scatter over half the capers. Cover and cook for 6-8 minutes until the fish is cooked through.
  4. Transfer the cod fillets to a warmed plate and keep warm. Stir the crème fraîche into the sauce, along with the chopped parsley leaves. Check the seasoning and adjust if needed.
  5. Serve the fish on a bed of the vegetables with the potatoes on the side. Spoon the sauce over the fish and scatter over the remaining capers.


Half-fat crème fraîche will split if boiled, so it’s best to reduce the sauce if needed before adding it in.