Serves 4
4 blue-eye trevalla (also known as blue-eye cod) fillets
olive oil, for brushing
sea salt and cracked black pepper
50g butter
2 anchovy fillets, chopped
¼ cup (50g) salted capers, rinsed
¼ cup (60ml) lemon juice
½ cup flat-leaf parsley leaves
1 bunch rocket
Brush the fish with the oil and sprinkle with the salt and pepper.
Heat a non-stick frying pan over high heat.
Cook the fish, skin-side down, for approximately 4 minutes each side or until cooked through. Set aside and keep warm.
Reduce the heat to low, add the butter, anchovies, capers and lemon juice and stir for 1 minute. Add the parsley.
Divide the rocket between plates, top with the fish and spoon over the sauce to serve.
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