Roast Cod, Asparagus, and Caper Sauce
Roast Cod, Asparagus, and Caper Sauce

Ingredients

Method

  • 160g butter
  • 2 cod steaks on the bone
  • 1 shallot, finely chopped
  • 2 tbsp capers
  • 1 blood orange, juice only
  • 2 tbsp chopped parsley
  • 1 bunch of asparagus
  • Preheat your oven to 220C. Heat 50g of butter in a frying pan, and once foaming, add the fish and transfer the pan to the oven to roast for 8 minutes.
  • Meanwhile, add the remaining butter to another frying pan, and gently cook the shallots to soften. Add the capers, orange juice, and parsley, and remove from the heat. In the meantime, blanch the asparagus in boiling salted water, until tender. Serve by placing the asparagus in the centre of your serving plates, and place the fish steak on top. Drizzle with the caper sauce, and enjoy.
20 mins
2 serving
This recipe pairs perfectly with the Nikkal Chardonnay 2018 from Yarra Valley, Australia.

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