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Blue-Eye Cod with Fennel, Tomato and Capers

Blue-Eye Cod with Fennel, Tomato and Capers recipe, brought to you by MiNDFOOD.

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 tbsp olive oil

6 small fennel stems, trimmed, thinly sliced

4 tomatoes, diced

2 tbsp baby capers, drained

salt and pepper, to season

2 tsp olive oil (extra)

20g butter

4 blue-eye cod fillets

105g butter (extra)

lemon wedges, to serve

1 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.

2 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.

3 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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