{"id":2368,"date":"2020-07-31T16:50:50","date_gmt":"2020-07-31T04:50:50","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/caper-butter-blue-cod-with-roasted-nicoise-twice-cooked-potatoes\/"},"modified":"2023-08-07T14:36:14","modified_gmt":"2023-08-07T02:36:14","slug":"caper-butter-blue-cod-with-roasted-nicoise-twice-cooked-potatoes","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2020\/07\/31\/caper-butter-blue-cod-with-roasted-nicoise-twice-cooked-potatoes\/","title":{"rendered":"Caper Butter Blue Cod with Roasted Ni\u00e7oise & Twice Cooked Potatoes"},"content":{"rendered":"
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Caper Butter Blue Cod with Roasted Ni\u00e7oise & Twice Cooked Potatoes<\/h2>\n
Inspired by scenic Fiordland, this delectable recipe by our nutritionist Emma 'Edamame' will delight your taste buds. <\/span><\/div>\n <\/div>\n \n
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Servings <\/span>2<\/span><\/div>\n \n <\/div>\n \n
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Ingredients<\/h3>

Potatoes<\/h4>
  • 400<\/span> g<\/span> agria potatoes<\/span> washed & roughly diced 3cm<\/span><\/li><\/ul><\/div>

    Ni\u00e7oise<\/h4>
    • 200<\/span> g<\/span> green beans<\/span> ends trimmed<\/span><\/li>
    • 1<\/span> red onion<\/span> cut into 1cm wedges<\/span><\/li>
    • 1<\/span> cup<\/span> marinated artichoke hearts<\/span> drained of any liquid<\/span><\/li>
    • \u00bd<\/span> cup<\/span> black pitted olives<\/span><\/li>
    • 1<\/span> baby cos lettuce<\/span> leaves separated<\/span><\/li><\/ul><\/div>

      Blue Cod<\/h4>
      • 300<\/span> g<\/span> skinless blue cod fillets<\/span><\/li>
      • \u00bc<\/span> cup<\/span> capers<\/span> drained<\/span><\/li>
      • 1<\/span> lemon<\/span> juiced<\/span><\/li>
      • 50<\/span> g<\/span> butter<\/span> diced<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
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        Instructions<\/h3>
        • Before you start, preheat oven to 230\u00b0C (or 210\u00b0C fan bake). Bring a medium pot of salted water to the boil. <\/span><\/div><\/li>
        • 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.<\/span><\/div><\/li>
        • 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.<\/span><\/div><\/li>
        • 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 ni\u00e7oise (on rack below potatoes) for 16-18 minutes, until tender.<\/span><\/div><\/li>
        • Prep capers, lemon and lettuce. Set aside separately. Pat fish dry and season with salt.<\/span><\/div><\/li>
        • 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.<\/span><\/div><\/li>
        • Serve potatoes with cos, roasted ni\u00e7oise and caper butter blue cod.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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