Cod with Arugula and Capers

Rinse cod fillets in cool water, dry. Sprinkle with half of the lemon juice.

Rinse arugula, toss dry and chop coarsely. Remove peel from garlic, chop finely.

Melt butter in skillet over medium heat. Pour in garlic, arugula and capers and cook, stirring, until arugula has collapsed.

Extinguish with fish stock and remaining juice of one lemon, season with salt and pepper. Season fish fillets with salt, season with pepper and season with cayenne pepper. Place on the arugula and cook for three minutes per side over medium heat.

Serve fish with the arugula-caper butter on preheated plates.

Serve with lettuce and potatoes or simply white bread.

Prepared in this way, all saltwater fish tastes good. If you like spicy food, fry a chopped red chili pepper with the arugula.

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