Blue-Eye Cod
with Fennel, Tomato and Capers
The liquorice-flavour of fennel is the perfect accompaniment to blue eye cod - a firm, mild-tasting fish.
In season ingredient: Fennel
Serves 4
1
6
4
2
2
20
4
105
|
tbsp
tbsp
tsp
g
g
|
olive oil
small fennel stems, trimmed, thinly sliced
tomatoes, diced
baby capers, drained
salt and pepper, to season
olive oil (extra)
butter
blue-eye cod fillets
butter (extra)
lemon wedges, to serve
|
- Heat oil in a large frying pan over medium heat. Add fennel and cook, stirring for 3 minutes or until just tender. Add tomato and cook, stirring often, until soft. Stir capers into fennel mixture. Season with salt and pepper.
- Heat oil (extra) and butter in a non-stick frying pan over medium heat. Season fillets with salt and pepper on both sides. Add 2 fillets to frying pan. Cook for 3 minutes or until golden. Turn fillets and cook for a further 3 minutes or until golden and cooked through. Transfer to a plate. Cover to keep warm. Cook remaining fillets.
- Put butter (extra) in a saucepan over low heat. Cook, shaking pan often, for ?5 minutes or until butter sizzles and turns golden brown. Spoon fennel mixture onto serving plates. Top with fillets and melted butter and serve with lemon.
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