This is another great recipe from Ottolenghi’s Jerusalem. It uses capers! Hurrah!!! How can you go wrong with capers? Salted or brined, these tiny flower buds are alright with me. Yotam writes that caper bushes grow wild around the city of Jerusalem. They’re hardy and you can even find them growing out of cracks in the Wailing Wall (Muro das Lamentações in Portuguese). Isn’t that cool? I’d love to see that someday.
Pacific cod and caper kebabs