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Four Points by Sheraton Sydney, Darling Harbour
      Blue Eye Cod with kiplfer potatoes and fresh asparagus
161 Sussex Street • Australia
Phone: +61 2 9290 4000 • Fax: +61 2 9290 4040 Email us
Blue Eye Cod with kiplfer potatoes and fresh asparagus

Preparation time   5 minutes

Cooking time   7 minutes

Serve   1

100g cooked, peeled Kipfler potatoes
3 Asparagus spears
200g blue eye cod fillet
2 cherry Tomatoes
2 peeled eschalots
15g watercress1dl Extra virgin olive oil 


  • Cut kipfler potatoes in small round discs.
  • Peel asparagus on the end and then cut them in also small pieces and sauté them in a pan with the  potatoes till they have a nice colour.
  • Season the fish with some sea salt and pepper and grilled on both sides and cook it in the oven for about 6-10min.
  • Place the eschalots in container with the Oil and some Rosemary and Thyme and put it in the oven by 120 degree till are they soft.
  • Sauté the tomatoes with some butter till they are soft else.
  • Place the potatoes and the asparagus in a ring in the centre of the plate with the eschalots, place the fish on top with the tomatoes and garnish with some watercress and some tomato and basil oil.


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