Caper Butter Fish with Roasted Asparagus Niçoise

Caper Butter Fish with Roasted Asparagus Niçoise

Servings 2
Total Time 45 mins



  • 400 g potatoes peeled & diced
  • 1 drizzle oil


  • 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


  • 300 g market fish
  • 1 drizzle oil

Caper Butter

  • 1 Tbsp butter
  • 40 g capers
  • ½ lemon juiced


  • 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.

Meet the Nutritionist

Emma ‘Edamame’

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?

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