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A recipe for chermoula Hapuka with lemon salsa

March 05 2018

Beautifully balanced flavours make for a stunning, inventive dish.

Chermoula Hapuka, black olive and preserved lemon salsa

2 x 200g fresh Hapuka fillets

1 tsp butter

1 Tbsp extra virgin olove oil

Flaky salt

Black olive and preserved lemon salsa

¼ C chopped black pitted olives

¼ C chopped preserved lemon rind

3 T chopped Italian parsley

2 Tbsp olive oil

Black pepper

Chermoula

1 tsp ground cumin

1 tsp ground paprika

2 cloves crushed garlic

1 bunch fresh Italian parsley

1 bunch fresh coriander

¼ red onion finely diced

90 ml olive oil

Pinch of flaky sea salt

Method

Mix all the salsa ingredients together and set aside.

Mix all the chermoula ingredients in a bowl till well combined.

Pan fry seasoned fish in med to hot pan till golden brown. Pour chermoula mix over the fish, and bake for 5-6 mins at 180.

Serve topped with the salsa and your favourite salad.