SUCCULENT PAN FRIED COD IN LEMON BUTTER WITH CHUNKY TARTARE & CAPERS IN A TOASTED CIABATTA BUN

INGREDIENTS
Thick fillet of cod or firm white fish
50g butter just melted
Dash ooil
1 lemon zested & juiced
100g fresh soft breadcrumbs
Salt & pepper
Ciabatta rolls
Flat leaf parsley fine chopped
HOMEMADE TARTARE
15 capers roughly chopped
1 tsp fine chopped dill or parsley
2 tbsp mayo
2 cornichons fine chopped
Fresh lemon juice
Sea salt and black pepper

FIRST MAKE THE TARTARE
In a bowl place the mayo, capers, cornichons and herbs, add some of the lemon juice and taste, if you feel it needs more lemon or more mayo adjust accordingly.  Season to taste.  If you like you can add some lemon zest into the tartare.

Heat a non stick pan medium hot.  Take the cod or white fish fillets and paint with some of the soften butter, sprinkle over some of the lemon zest, season with sea salt and pepper then gently and lightly coat in the fresh breadcrumbs.  Add the butter to the hot pan with the ooil and pan fry the cod.  We are only going to turn this fillet once, so don't be tempted to touch it too soon, we want the fillet to cook just over half way before turning.  Once cooked squeeze over the lemon juice and place a lid on the pan or a sheet of tin foil, to keep warm while we load up the roll.  Toast the ciabatta rolls in the oven and get ready to assemble.

Take the ciabatta roll and cut in half, spread the tartare like butter on both sides of the roll, on the bottom place the fillet of fish and top with the tartare, you can add crispy lettuce if you like.