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
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
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
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.