Meanwhile, in another large pot heat the butter and the olive oil over medium heat and saute the garlic for 1 - 2 minutes. Next add the capers and saute for an additional minute. Pour in the liquid released from baking your cod and cook for another minute, stirring constantly. Add the dill, parsley, lemon rind and artichoke hearts and stir well. Add the drained pasta and stir well until the pasta is coated with the sauce.
1 tbsp fresh dill, finely chopped, ½ tbsp garlic, finely chopped, ¼ cup (60 grams) butter, unsalted, 2 tbsp (30 mL) olive oil, 3 tbsp capers, 2 tbsp fresh dill, finely chopped, 2 tbsp fresh parsley, finely chopped, 1 tsp grated lemon rind, ½ cup marinated artichoke hearts