Caper Butter Blue Cod with Roasted Niçoise & Twice Cooked Potatoes
- 400 g agria potatoes washed & roughly diced 3cm
- 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
- 300 g skinless blue cod fillets
- ¼ cup capers drained
- 1 lemon juiced
- 50 g butter diced
- 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.
Meet the Nutritionist
Our in-house nutritionist Emma ‘Edamame’ was born and bred in mid Canterbury and has the health and wellbeing of Kiwis in mind at all times. As an NZ registered nutritionist (NZ Nutrition Society) with a bachelor’s degree in Nutrition and Food Science from the University of Auckland, she makes sure we’re all getting our fresh dose of local veggies and our meals are full of nutritious substance – thanks for having our back Em (and our waistlines!). When it comes to New Zealand produce, Emma is a whizz, with fresh berries being her absolute fave. Intrigued to know what food this nutritionist couldn’t live without? Fresh fish and seafood, delivering on both flavour and nourishment. As well as ice cream, especially real fruit ice creams, in the summer time! Life’s all about a tasty balance, right?