Caper Butter Blue Cod with Roasted Niçoise & Twice Cooked Potatoes
Inspired by scenic Fiordland, this delectable recipe by our nutritionist Emma 'Edamame' will delight your taste buds.
Ingredients
Potatoes
- 400 g agria potatoes washed & roughly diced 3cm
Niçoise
- 200 g green beans ends trimmed
- 1 red onion cut into 1cm wedges
- 1 cup marinated artichoke hearts drained of any liquid
- ½ cup black pitted olives
- 1 baby cos lettuce leaves separated
Blue Cod
- 300 g skinless blue cod fillets
- ¼ cup capers drained
- 1 lemon juiced
- 50 g butter diced
Instructions
- Before you start, preheat oven to 230°C (or 210°C fan bake). Bring a medium pot of salted water to the boil.
- Prep potatoes and cook in pot of boiling water for 12 minutes, until just beginning to soften. Drain well and allow potatoes to dry out well.
- Transfer dried potatoes to a lined oven tray, smash edges slightly with a fork, then generously drizzle with oil and season with salt and pepper. Cook potatoes (on upper oven rack) for 25-28 minutes, until golden and crispy.
- Prep beans, onion and artichoke and toss on a second lined oven tray with olives and a drizzle of olive oil and season with salt and pepper. When potatoes have 18 minutes to go, roast niçoise (on rack below potatoes) for 16-18 minutes, until tender.
- Prep capers, lemon and lettuce. Set aside separately. Pat fish dry and season with salt.
- Heat a drizzle of oil a non-stick fry-pan on medium-high heat. Cook fish for about 2-3 minutes each side (depending on thickness), until golden and just cooked. Place fish on a plate and keep warm. Keep same pan on heat, add butter and cook for 2-3 minutes, until bubbling, browning and smells nutty and caramelised. Add capers and cook a further 1 minute. Remove from heat and add lemon juice. Spoon caper butter over cod.
- Serve potatoes with cos, roasted niçoise and caper butter blue cod.
