Cod medallions with capers

INGREDIENTS FOR 2 PEOPLE
6 cod medallions or steaks, frozen is fine
2 tablespoons salt-packed capers
2 tablespoons Taggiasca olives
2 anchovies in oil
Half a glass white wine
1 garlic clove
Extra virgin olive oil
Salt and pepper
Parsley
For a main course, 2 cod steaks may suffice.

I heat oil, garlic and two anchovy fillets until anchovies dissolve.

I soak capers to remove salt and lightly flour cod.

I add medallions to pan.

I grind pepper.

I turn and deglaze with white wine.

I cook about ten minutes with water.

I wash parsley, squeeze capers dry and add olives.

I finely chop with a knife.

I add to cod, let flavour develop briefly and remove garlic.

I added no salt because capers and anchovies are savoury.

I served diced potatoes boiled for 5 minutes then browned with oil and salt.