Recipe: Hapuka medallions with slow-cooked beans

By Angela Casley

Add a comment
Hapuka medallions with slow-cooked beans. Photo / Babiche Martens
Hapuka medallions with slow-cooked beans. Photo / Babiche Martens

Serves 4

• 2 Tbs olive oil
• 1 medium onion, sliced
• 3 gloves garlic, crushed
• 250g green beans, cut in half
• 500g fresh tomatoes, chopped roughly
• 1 tsp balsamic vinegar
• 1 tsp brown sugar
• ¼ tsp chilli flakes
• ½ cup basil leaves
• Salt and pepper to taste
• 600g hapuka fillet, cut into medallions 2cm thick
• 2 Tbs olive oil
• 2 Tbs capers
• 20 black olives
• basil leaves for garnish

1. In a pot, heat oil, add onion and garlic. Soften for a few minutes without browning.

2. Add beans, tomatoes, brown sugar, balsamic and chilli flakes. Continue to cook on a low heat, until beans are well cooked, about 15 minutes. Season with salt and pepper, and add basil leaves. Set aside until needed.

3. Heat a frying pan to a medium heat. Rub fish with 1 tablespoon oil, and sear for 3 or 4 minutes each side. Do not overcook, this is better undercooked than over. Remove fish.

4. Add rest of olive oil to frying pan, and fry capers for 2 minutes until crisp, remove and toss olives for 1 minutes.

5. Serve beans on a plate and top with hapuka, capers, olives and garnish with basil leaves.


- NZ Herald

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter


Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2017, NZME. Publishing Limited

Assembled by: (static) on production apcf04 at 28 May 2017 05:16:50 Processing Time: 1879ms