{"id":3831,"date":"2020-10-23T13:35:00","date_gmt":"2020-10-23T00:35:00","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/caper-butter-fish-with-roasted-asparagus-nicoise\/"},"modified":"2023-08-07T14:35:11","modified_gmt":"2023-08-07T02:35:11","slug":"caper-butter-fish-with-roasted-asparagus-nicoise","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2020\/10\/23\/caper-butter-fish-with-roasted-asparagus-nicoise\/","title":{"rendered":"Caper Butter Fish with Roasted Asparagus Ni\u00e7oise"},"content":{"rendered":"
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Caper Butter Fish with Roasted Asparagus Ni\u00e7oise<\/h2>\n \n <\/div>\n \n
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Servings <\/span>2<\/span><\/div>\n
Total Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
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Ingredients<\/h3>

Potatoes<\/h4>
  • 400<\/span> g<\/span> potatoes<\/span> peeled & diced<\/span><\/li>
  • 1<\/span> drizzle<\/span> oil<\/span><\/li><\/ul><\/div>

    Ni\u00e7oise<\/h4>
    • 1<\/span> red onion<\/span> cut into wedges<\/span><\/li>
    • 250<\/span> g<\/span> asparagus<\/span> ends trimmed<\/span><\/li>
    • 30<\/span> g<\/span> olives<\/span><\/li>
    • 1<\/span> drizzle<\/span> olive oil<\/span><\/li>
    • 50<\/span> g<\/span> marinated artichokes<\/span><\/li>
    • 1<\/span> baby cos lettuce<\/span> leaves separated<\/span><\/li><\/ul><\/div>

      Fish<\/h4>
      • 300<\/span> g<\/span> market fish<\/span><\/li>
      • 1<\/span> drizzle<\/span> oil<\/span><\/li><\/ul><\/div>

        Caper Butter<\/h4>
        • 1<\/span> Tbsp<\/span> butter<\/span><\/li>
        • 40<\/span> g<\/span> capers<\/span><\/li>
        • \u00bd<\/span> lemon<\/span> juiced<\/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 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.<\/span><\/div><\/li>
          • 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. <\/span><\/div><\/li>
          • 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.<\/span><\/div><\/li>
          • 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.<\/span><\/div><\/li>
          • 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.<\/span><\/div><\/li>
          • Serve potatoes with ni\u00e7oise, fish and caper butter.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
            <\/div>\n <\/div>\n \n \n \n
            \n \n \n \n \n <\/div>\n \n \n<\/div><\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":18,"featured_media":15175,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2385,2375,2374],"tags":[2017,1871,1838,2045],"class_list":["post-3831","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-dinner","category-myfoodbag","category-recipes","tag-asparagus","tag-fish","tag-gourmet","tag-nicoise","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/3831","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=3831"}],"version-history":[{"count":1,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/3831\/revisions"}],"predecessor-version":[{"id":16216,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/3831\/revisions\/16216"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/15175"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=3831"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=3831"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=3831"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}