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.
