Cod loins with anchovy-egg sauce

Cod loins with anchovy-egg sauce



  • 400g cod
  • 1 dl olive oil
  • salt and pepper
  • 50g anchovy fillets
  • 4 hard-boiled eggs
  • ½ a red onion
  • 1 tbsp capers
  • 3 dl olive oil
  • ground pepper


  1. Heat a little olive oil in a frying pan. Cut the cod into four equal portions and fry in the oil for 3-4 minutes on each side.
  2. Cut the onion into small cubes, and in another pan gently heat (sweat) over a low heat in olive oil until the onion is softened.
  3. Finely chop the hard-boiled eggs and add to the onion.
  4. Cut the anchovies into small pieces and add to the onion and egg in the pan.
  5. Add the capers, and a little more olive oil if necessary, and bring to the boil, then remove immediately from the heat.
  6. Arrange the cod portions on the plates, and pour the souce over the fish.