Preheat oven to 200ºC

For caponata:

Place half of the basil leaves and the remaining ingredients, except the red wine vinegar, into a roasting pan.

Remove from the oven and add the remaining basil leaves and the red wine vinegar. Stir gently to combine and season to taste with salt and pepper. Set aside.

For the Dutch creme mash:

Bring a large saucepan of salted water to the boil.

Thoroughly clean the potatoes and pierce several times with a fork. Place the whole potatoes into the water and cook for 40 minutes until tender

Remove potatoes from water and allow to cool slightly. Peel off skin and discard.

Add the butter, milk and salt to taste and still until butter has melted and well combined. Set aside.

For the basil and lemon oil:

Bring a small saucepan of water to the boil.

Blanch the basil leaves in boiling water for 10 seconds. Remove the leaves and place into a bowl of ice water.

Pat the basil leaves dry and place into a food processor. Add the oil and process until smooth.

For the fried capers:

Heat the oil in a small saucepan to 150ºC

Pat the capers gently with paper towel and fry until crispy for about 2 minutes, remove from oil and set aside on paper towel.

For the Blue eye cod:

Place a non-stick frypan over medium heat. Add the oil and butter in the pan. Season with fillets then place into the pan, skin side down and cook until golden and crips.

Remove from pan and place skin side up onto a warm plate.