Method
1. Preheat your oven to 200°C (180°C fan) / 400°F / Gas Mark 6.2. Start the fricassee:
In a lidded pan, fry the pancetta in olive oil until beginning to crisp.
Add the Opies Mini Silverskin Onions and cook for a few more minutes.
3. Add the vegetables:
Stir in the asparagus, broad beans, runner beans, sliced cooked potatoes, and vegetable stock.
Cover with a lid and simmer gently for 3 minutes. Remove from heat and set aside.
4. Prepare the cod:
Season the fish fillets with salt and pepper.
Lightly dust with flour, shaking off any excess.
5. Pan-fry the cod:
In an oven-safe frying pan over medium-high heat, add olive oil and butter.
Once the butter foams, place the fish skin-side down and cook for 1 minute.
Flip and cook for another minute, then flip back to the skin side.
Add the Opies Capers and transfer the pan to the oven. Roast for 5 minutes.
Remove and allow to rest.
6. Finish the fricassee:
Reheat the vegetables gently. Spoon them between two serving plates, reserving the liquid in the pan.
7. Make the sauce:
Reheat the vegetable liquid, then take off the heat. Whisk in the chilled butter and fresh herbs to form a glossy sauce.
8. Serve:
Top the vegetables with the roasted fish and drizzle over the herb butter sauce.
Tip
This dish pairs beautifully with a crisp glass of white wine and fresh crusty bread to mop up the sauce.Ingredients
For the fish:
• 2 skin-on cod fillets (or hake, haddock, seabass, or salmon)
• 1 tbsp olive oil
• 20g butter
• 1 tbsp plain flour
• Salt & milled black pepper
• 1 tbsp Opies Capers
For the fricassee:
• A handful of pancetta, chopped
• 1 tbsp olive oil
• 3 tbsp Opies Mini Silverskin Onions, drained and rinsed
• A handful each of asparagus tips, broad beans, and sliced runner beans
• 4–5 small cooked new potatoes, sliced
• 100ml vegetable stock
• 1 tbsp fresh chopped parsley and dill
• 25g chilled butter, cubed
