This recipe was prepared for the 2021 Chatham Island Festival by top Auckland chef, Tom Hishon — co-founder of the celebrated ‘kingi’ seafood restaurant.
4 fillets of Chatham Blue Cod
120ml extra virgin olive oil
60g capers (brine squeezed out)
2 scoops from your local chip shop
- Send one able body to collect the chips, and preheat the oven to 150 degrees Celsius awaiting their return.
- Season the Blue Cod fillets on both sides with salt and pepper.
- Heat a large (preferably non stick) pan to a medium heat not hot. Pour in the olive and wait 5 or 10 seconds for it to heat then add the four fillets. Wait 4 / 5 minutes and turn the fillets.
We’re not trying to colour the fillet here, but rather, poach it. While it may seem like there’s an excess of oil in the pan don’t be afraid — this is a good thing. Blue Cod is very clean and delicate, so we want to keep in the moisture and not dry it out.
While the fish is poaching, heat a saucepan to a high temperature, then add the butter. Once the butter has melted and is foaming, add in the dyed capers berries using a spoon. Once the capers have blistered and popped open, remove the pan from the heat and squeeze in the juice of one lemon - this will bubble and potentially splatter so take care.
Once the fish is cooked, remove from the pan and place onto an oven tray lined with baking paper. Pour the hot brown butter sauce over the fish, dousing the fillets with the blistered berries.
Cut a few lemon wedges and place around the fish.
Serve as per photo attached and most importantly get your hands stuck in there as this is a take on an old utensil-less classic. Goes well with a crisp, mineral chardonnay or an ice-cold lager.