Easy Lemon Caper Baked Cod

Preheat your oven to 450°F; cut 8 roughly 12" x 12" sheets of aluminium foil and then place 4 of them flat on your counter.

Put the ghee in a small mixing bowl or glass measuring cup and place it in the microwave to melt, about 30-45 seconds. Add the dry white wine (or vermouth, or caper brine), minced garlic, salt, white pepper and finely chopped parsley and mix until well combined. Set aside.

Collect the zest from both lemons and then slice them fairly thinly, so that you end up with at least 12 slices in total.

Line 3 slices of lemon smack in the center of each foil sheet and then place one fillet on top of each row of lemon slices. Spoon the melted ghee mixture on top of each fillet, dividing it equally between the 4 of them. Top with a few capers and a generous pinch of the lemon zest.

Next, place a second piece of foil on top of the fish and crimp the edges together in a ½-inch fold, then fold each side over 2-3 more times to create a nicely sealed foil packet. Place the packets on rimmed baking sheet (overlapping slightly if necessary).

Note that you could place the packets in the refrigerator at this point and bake the fish later that day or even the next day.

Bake for 12 to 15 minutes, depending on fish thickness and desired doneness. Promptly open the packets as soon as you take them out of the oven to avoid overcooking being careful to let the steam escape away from you.

Carefully transfer the fish fillets to a serving plate and spoon all the juices that have accumulated at the bottom of the packet right over your fish.