Recipe: Hapuka medallions with slow-cooked beans

By Angela Casley

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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

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