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Caper Butter Blue Cod with Roasted Niçoise & Twice Cooked Potatoes

Inspired by scenic Fiordland, this delectable recipe by our nutritionist Emma 'Edamame' will delight your taste buds.
Servings 2



  • 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

Blue Cod

  • 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.