Simple, very tasty
2 persons
2 cod fillets
250g cherry tomatoes
3 sprigs fresh thym
1 tablespoon capers
60ml white wine
1 organic lemon
150g rice (jasmin or basmati)
300ml water
olive oil
salt and pepper
Rinse the capers multiple times (if preserved in salt) and drain them.
Rinse your rice. Put it in a pan on medium heat with the boiling water and a pinch of salt. Cover and cook on low heat for 10 minutes. Remove from the hotplate but keep covered for 10 minutes or until ready to eat (it will continue cooking). Mix with a fork.
Preheat the oven at 180C.
Cut the cherry tomatoes in half. Pour them in a frying pan with 2 tablespoons olive oil and the thym on low heat for 5 minutes. Add the wine and let evaporate. Add the capers, 1 tablespoon of lemon juice and 1/4 of lemon zest. Let it cook for 5 minutes. Add salt and pepper to taste (salt may not be needed as the capers can be salty).
Cut two baking paper sheets. Wrap each cod filet. Cook them for 13 minutes in the oven.