FRIED COD WITH CAPERS, ONION, TOMATO AND SQUASH

4 pieces of cod with skins - about 70 g each
2 tablespoons capers
1-2 tomatoes cut into pieces
½-1 small squash cut into small pieces
olive oil
1 teaspoon fresh thyme leaves
2 stalk estragon
salt and pepper
lemon juice
parsley

Roast the onions slightly in oil, without taking color. Add squash and capers. Give it a few minutes. Add thyme and estragon, then tomato. Only heat it until the tomatoes start to pour a little liquid. Take the pan off and add salt, pepper and lemon juice. Roast the cod in olive oil. First on the skinside for 5-7 min at high heat, turn off the fire, turn the fish and leave it on the pan for 1 min. Arrange the fish on the vegetables. Put parsley on top. Serve with Frederiksdal Hvid – Æble Fino