Cod with capers-butter sauce

Preheat the oven to 180 ° C. Dab the fish dry and sprinkle with salt and freshly ground pepper. Place the pieces of fish next to each other in a low oven dish.

Heat the fish stock or broth, pour into the fish and put in the middle of the oven for about 12 minutes.

Meanwhile, cook the potatoes for 15-20 minutes and the sugarsnaps for about 10 minutes.

Melt the butter and let it turn golden brown. Stir in the capers. Spoon the fish on warm plates and spoon the capers-butter sauce over it. Put the potatoes and sugarsnaps. Sprinkle with parsley and garnish with lemon wedges.