Tag Archives: capers

Roasted Fish with Lemon, Anchovies, Capers and Rosemary

A lovely family supper dish, this fish dish ticks all the boxes in terms of taste, ease of preparation, minimal washing up and being really quite healthy! The combination of the soft rosemary, zingy lemon, edgy anchovies and sharp capers works brilliantly to jazz up even the most mundane of fish – I use whatever fish is hanging about in the freezer, sometimes mixing up three different types – it doesn’t matter – it’s still great!

Serves 4

What you need…

1 x baking dish, lightly buttered (mine is 26 x 17 x 7cms deep)

Handful rosemary, leaves picked

4 tablespoons olive oil

4 – 6 x fish fillets, both hake and cod work well (quantity depends on how hungry you are!)

Sea salt and black pepper, for seasoning

2 large unwaxed lemons, thinly sliced

Handful capers

8 anchovy fillets

What to do…

Preheat oven to 200°c / 400°f / gas 6.

Bruise the rosemary in a pestle and mortar to bring out the flavour. Add the olive oil and squash the rosemary some more to flavour the oil.

Wodge your fish into the baking dish and then pour over half the rosemary/oil mixture, spreading it evenly over the fish. Season with salt and pepper.

Cover the fish in the lemon slices, scatter over the capers and then drape over the anchovies.

Drizzle over the remaining rosemary/oil mixture and pop in the oven for 20 minutes. That’s it – done – a really quick, healthy and tasty family supper – we enjoy our roasted fish with lemon, anchovies, capers and rosemary with steamed mixed cabbage and either Parmentier or buttery new potatoes.

Inspired by…

Jamie Oliver, Happy Days with the Naked Chef

How easy…

Very easy, just an assembly job really!

Asparagus Tart with Brie and Capers Dressing

This is a lovely tart, ideal for sharing with friends as a starter or as a light but delicious lunch

Serves 4 – 6

What you need…

1 baking sheet

500g ready-made puff pastry

1 egg, beaten

500g asparagus

250g Brie, sliced

Sea salt and black pepper

for the dressing

2 tablespoons capers

2 tablespoons olive oil

A squeeze fresh lemon juice

What to do…

Roll out the pastry to a large rectangle, around 23cm x 30cm. Using a knife, score another rectangle 2.5cm inside the edge, without cutting right through the pastry. Brush the 2.5cm ‘frame’ with the beaten egg and place on a baking sheet. Chill for 15 minutes.

Preheat the oven to 200°c / 400°f / gas 6.

Trim the asparagus to fit across the inside of the frame. Blanch for 3 minutes in boiling, salted water then, drain in a colander and ‘refresh’ with cold water. Set aside the asparagus in the colander.

Bake the pastry in the oven until lightly browned. Remove and then discard the top couple of layers of the inner (scored) rectangle to prevent having a ‘soggy bottom’ underneath the asparagus.

Arrange the asparagus inside the pastry frame, top with the cheese and season with salt and pepper. Bake for 20 minutes or until the pastry is gorgeously browned and the cheese has melted.

Mix together the dressing and drizzle over the tart.

That’s it – serve your asparagus tart with brie and capers dressing straight away and enjoy. A glass of crisp, dry white wine wouldn’t go amiss!

A Quick Aside…

The image shows the tart made for just two people, using half the ingredients – a lovely little mid-afternoon snack!

Inspired By…

Woman and Home magazine (torn out several years ago!)

How Easy…

Really very easy, especially as it looks and tastes so yummy!