Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, blue eye cod with caponata, dutch creme mash, fried capers and served with basil and lemon oil. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Blue eye cod with caponata, Dutch creme mash, fried capers and served with basil and lemon oil is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Blue eye cod with caponata, Dutch creme mash, fried capers and served with basil and lemon oil is something that I have loved my entire life.

Blue eye cod with caponata, Dutch creme mash, fried capers and served with basil and lemon oil. I have a basil plant, a lemon, and a fridge full of cod! Pan Seared Cod Fillet-How To Properly Fry Cod Fillet -Two Easy and Quick Fish Recipes- Pan Fried Cod. Cod and potatoes, always good together, are given extra bite, oven-baked with a sprinkling of sugar to crisp the potatoes, and served with a butter, lemon and caper sauce.

To begin with this particular recipe, we must first prepare a few components. You can have blue eye cod with caponata, dutch creme mash, fried capers and served with basil and lemon oil using 32 ingredients and 19 steps. Here is how you can achieve that.

The ingredients needed to make Blue eye cod with caponata, Dutch creme mash, fried capers and served with basil and lemon oil:

1. Prepare Eggplant caponata:
2. Make ready 1/4 cup basil leaves, sliced
3. Take 10 red and yellow grape tomatoes
4. Prepare 100 g eggplant, diced
5. Prepare 100 g red capsicum, diced
6. Take 1/2 red onion, roughly chopped
7. Make ready 4 slices lemon
8. Get 2 cloves garlic, roughly chopped
9. Get 2 tbsp extra virgin olive oil
10. Get 2 tsp red wine vinegar
11. Prepare Salt and pepper to taste
12. Make ready Dutch creme mash:
13. Get 600 g Dutch creme potatoes, skin on
14. Take 200 g salted butter, diced
15. Prepare 1/4 cup milk
16. Prepare Salt to taste
17. Take Basil and lemon oil
18. Take 20 basil leaves
19. Get 3 tbsp extra virgin olive oil
20. Get Zest from half a small lemon
21. Prepare 2 lemon cheeks
22. Make ready Caster sugar
23. Make ready Salt and pepper, to taste
24. Make ready Fried capers:
25. Get 2 tsp baby capers in vinegar, rinsed and drained
26. Prepare 250 ml grape seed oil for frying
27. Get Fried blue eye cod
28. Prepare 4 Blue eye cod, trimmed
29. Get 50 ml grape seed oil for frying
30. Take 50 g butter to taste
31. Make ready Salt and taste
32. Get Charred lemon cheeks and fresh basil leaves, to serve

Served with sautéed broccoli rabe and mashed potato. Pan-seared COD fish served on potato gratin sided with asparagus gimger carrot puree and port Pan-fried barramundi with light sour cream white wine sauce, served with seasonal vegetables. Sliced beef carpaccino and rucola tossed with lemon dressing, served with capers, tomato and. Served with red pepper white cheddar mash and chefs choice veggies.

Steps to make Blue eye cod with caponata, Dutch creme mash, fried capers and served with basil and lemon oil:

1. Preheat oven to 200ºC
2. For caponata: - - Place half of the basil leaves and the remaining ingredients, except the red wine vinegar, into a roasting pan.
3. Place into the preheated oven and cook until tomatoes have softened and collapsed, about 30 - 40 minutes. 1. Remove from the oven and add the remaining basil leaves and the red wine vinegar. Stir gently to combine and season to taste with salt and pepper. Set aside.
4. For the Dutch creme mash: - - Bring a large saucepan of salted water to the boil.
5. Thoroughly clean the potatoes and pierce several times with a fork. Place the whole potatoes into the water and cook for 40 minutes until tender
6. Remove potatoes from water and allow to cool slightly. Peel off skin and discard.
7. Pass the potatoes through a potato ricer and then through a drum sieve using a pastry scraper to press through into a medium bowl. 1. Add the butter, milk and salt to taste and still until butter has melted and well combined. Set aside.
8. For the basil and lemon oil: - - Bring a small saucepan of water to the boil.
9. Blanch the basil leaves in boiling water for 10 seconds. Remove the leaves and place into a bowl of ice water.
10. Pat the basil leaves dry and place into a food processor. Add the oil and process until smooth.
11. Pour basil oil into sieve lined with cheesecloth. Set aside and allow the oil to strain through. Add the lemon zest and the juice from both cheeks of lemon to the oil and stir through. Add sugar and season with salt and pepper. Transfer to a serving jug. 1. For the fried capers: - - Heat the oil in a small saucepan to 150ºC
12. Pat the capers gently with paper towel and fry until crispy for about 2 minutes, remove from oil and set aside on paper towel.
13. For the Blue eye cod: - - Place a non-stick frypan over medium heat. Add the oil and butter in the pan. Season with fillets then place into the pan, skin side down and cook until golden and crips.
14. Cook in batches if required, adding more oil and butter to the pan as needed. Flip the fillets over to finish cooking on the flesh side. 1. Remove from pan and place skin side up onto a warm plate.
15. To serve: - - Spoon the Dutch creme mash onto the plate. Top with Caponata then lay the blue eye cod in top. Scatter with fried capers and fresh basil. Add a charred lemon cheek to the place and serve with basil and lemon oil.

Sliced beef carpaccino and rucola tossed with lemon dressing, served with capers, tomato and. Served with red pepper white cheddar mash and chefs choice veggies. Cod fish beer battered and coated in panko bread crumbs, served a warm flour or corn tortilla Pan-seared almond crusted trout topped with lemon butter and served with the chefs choice Flounder/Sole crusted with parmesan and panko breadcrumbs, pan seared, drizzled with lemon butter, fresh lemon zest, and fried capers. Eggplant caponata is a Sicilian dish known for its bold flavors. In this recipe, we're making it in the style of a traditional "agrodolce" (literally "sour Quarter the lemon and remove the seeds.

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