4 feijoas
8 thin slices of pineapple
Light olive oil
Sea salt and freshly ground black pepper
Juice and zest of one lemon
2 red banana chillies
2 200g hapuka steaks or fillets
Baby spinach leaves
Coriander leaves
Thai basil leaves
1 Preheat oven to 200C. Peel and slice the feijoas, drizzle with oil,season and lay in an oven dish with the pineapple, lemon and chilli. Cook for 30 minutes, turning occasionally.
2 Heat a fry pan, add 1Tbs of oil and add the seasoned hapuka. Cook for 5 minutes then turn and continue cooking for another few minutes, depending on the thickness. Let rest.
3 Break up the fish and lay on plates, alternating with the feijoa, pineapple, spinach leaves and herbs. Drizzle over juices from the oven dish and serve.
