Blue-Eye Cod with Fennel, Tomato & Capers. The liquorice-flavour of fennel is the perfect accompaniment to blue eye cod – a firm, mild-tasting fish.
Blue-Eye Cod with Fennel, Tomato & Capers
In season ingredient: Fennel
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)
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.