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1 kg agria potatoes, peeled and cut into large chips
2 cloves garlic, finely chopped
2 tbsp parsley, chopped
1 tbsp thyme, chopped
2 tbsp chives, chopped
60ml extra virgin olive oil
1 kg fillet of hapuku, skinned
2 tomatoes, thinly sliced
1 courgette, thinly sliced
1 small red onion, thinly sliced

  1. Pre-heat the oven to 210ºC fan bake.
  2. Blanch the chips in boiling water for 4 minutes.  Remove, drain and pat dry gently.
  3. Mix the garlic with the chopped herbs and 30ml of the olive oil. 
  4. Place the fish fillet onto an oiled oven tray.  Layer the sliced vegetables in overlapping rows on top of the fish.
  5. Brush the oil/herb mix over the vegetables and season.
  6. Heat two pans with the remaining olive oil and fry the chips in batches until golden (or use a deep fryer).  Drain.
  7. Meanwhile, place the fish into the hot oven and cook for about 10-12 minutes.
  8. For added colour on the fish, grill on high for a couple of minutes before serving.
  9. Carefully place the fish onto a serving platter. 
  10. Serve with the fries on the side and drizzle the cooking juices over the fish. 

Photo: Jason Burgess, Auckland Seafood School

Recipe by John Campbell, Chef, Auckland Seafood School