Caper Butter Fish with Roasted Asparagus Niçoise
Ingredients
Potatoes
- 400 g potatoes peeled & diced
- 1 drizzle oil
Niçoise
- 1 red onion cut into wedges
- 250 g asparagus ends trimmed
- 30 g olives
- 1 drizzle olive oil
- 50 g marinated artichokes
- 1 baby cos lettuce leaves separated
Fish
- 300 g market fish
- 1 drizzle oil
Caper Butter
- 1 Tbsp butter
- 40 g capers
- ½ lemon juiced
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 pot of boiling water for 12 minutes, until just beginning to soften. Drain well and allow potatoes to dry out in a colander. Meanwhile, prep onion, asparagus and lettuce and set aside.
- Transfer dried potatoes to a lined oven tray, smash edges slightly with a fork, then drizzle with oil and season with salt and pepper. Roast on upper oven rack for 25-30 minutes, until golden and crispy.
- Toss onion and asparagus on a second lined oven tray with olives and olive oil. Season with salt and pepper. Roast on lower oven rack for 15-20 minutes, until tender. Once cooked, toss with artichokes and lettuce.
- When potatoes have about 5 minutes cook time remaining, cook fish. Heat oil in a medium, 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 pan on heat.
- Add butter to pan and cook for 1-2 minutes, until bubbling, browned and smelling nutty. Add capers and cook a further 1 minute. Remove from heat and stir through lemon juice.
- Serve potatoes with niçoise, fish and caper butter.
