Cod with Onions and Capers

When made with the freshest fish, this simple supper is a real winner and a trouble-free way to cook cod or other white fish. The richness of caramelised onions is offset with a dash of white wine and a few capers, which have a sharp citrus flavour.

Serves 1

½ x 400 g/14 oz/large can of fried onions in olive oil
90 ml/6 tbsp white wine or vegetable stock or a combination of both
15 g/½ oz/1 tbsp butter, softened
10 ml/2 tsp capers, drained and chopped
15 ml/1 tbsp fresh or frozen chopped coriander (cilantro) or parsley
Salt and freshly ground black pepper
150 g/5 oz thick cod fillet

1. Put the onions in the ceramic cooking pot and spoon the stock over. Blend the butter with the capers, coriander or parsley and a little salt and pepper.
2. Place the fish on top of the onions and dot the top with the flavoured butter. Cover with the lid and switch on the slow cooker to High. Cook for 1-1¼ hours or until the fish is just cooked; it should be opaque and flake easily.
3. To serve, spoon the fish and onions on to a warm serving plate. Serve with creamy mashed potatoes or boiled new potatoes and a green vegetable.

Cook's tips
Any firm fish fillet may be used instead of the cod in this dish. Try halibut, hake, swordfish, haddock or salmon for a change.
Capers are the flower buds of a bush native to the Mediterranean. The buds are picked when firm and unopened and preserved in vinegar and salt, so take care not to over-season the flavoured butter. Chopped olives and a dash of lemon juice or vinegar make a good alternative to the capers.

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