Photo by Aaron McLean
Prep time: 20 mins
Cook time: 10 mins
Serves: 4
Summer in NZ is simply stunning, especially if you have time to do a little fishing. Celebrate your catch with this cracker of a dish, which works well with any firm fleshed white fish. It’s bright and full of flavour, and the addition of macadamia gives it a great texture.
Ingredients
4 Tarakihi fillets
3 oranges
300g green beans
Asparagus – sliced diagonally
100g macadamia nuts and/or 100g pistachio nuts
3 tbsp macadamia oil
2 tbsp extra virgin olive oil
½ red onion, finely sliced
2 cloves garlic (minced)
Small handful mint – roughly chopped
Maldon Flaky Sea Salt
2 tbsp capers
Instructions
The salad
Boil a large pot of water and plunge beans for 3 minutes. With 1 minute to go, plunge asparagus. After 3 minutes, plunge the lot into cold water to stop the cooking process and keep the vibrant green colour.
Roast the macadamia and pistachio nuts for 5-10 minutes until golden (watch carefully). Take out and let cool. Roughly chop.
Peel oranges and slice into wedges.
Combine drained beans and asparagus in a bowl. Squeeze a little orange juice over, then add orange. Add minced garlic, nuts, red onion, mint and coriander. Gently mix.
Blend oils and dress salad gently, then stack onto warm plates. Season to taste with the flaky sea salt.
The fish
Heat a large pan; add 2 tbsp oil, place fish skin side down for 2-3 minutes depending on size. When skin is golden and crispy, turn over for another 1-2 minutes.
Once turned, add capers to pan, squeeze over orange juice and add a knob of butter.
Place fillets on top of salad, pour pan juices over, season and serve.
Useful tips
Cook time: 10 mins
Serves: 4
Summer in NZ is simply stunning, especially if you have time to do a little fishing. Celebrate your catch with this cracker of a dish, which works well with any firm fleshed white fish. It’s bright and full of flavour, and the addition of macadamia gives it a great texture.
Ingredients
4 Tarakihi fillets
3 oranges
300g green beans
Asparagus – sliced diagonally
100g macadamia nuts and/or 100g pistachio nuts
3 tbsp macadamia oil
2 tbsp extra virgin olive oil
½ red onion, finely sliced
2 cloves garlic (minced)
Small handful mint – roughly chopped
Maldon Flaky Sea Salt
2 tbsp capers
Instructions
The salad
Boil a large pot of water and plunge beans for 3 minutes. With 1 minute to go, plunge asparagus. After 3 minutes, plunge the lot into cold water to stop the cooking process and keep the vibrant green colour.
Roast the macadamia and pistachio nuts for 5-10 minutes until golden (watch carefully). Take out and let cool. Roughly chop.
Peel oranges and slice into wedges.
Combine drained beans and asparagus in a bowl. Squeeze a little orange juice over, then add orange. Add minced garlic, nuts, red onion, mint and coriander. Gently mix.
Blend oils and dress salad gently, then stack onto warm plates. Season to taste with the flaky sea salt.
The fish
Heat a large pan; add 2 tbsp oil, place fish skin side down for 2-3 minutes depending on size. When skin is golden and crispy, turn over for another 1-2 minutes.
Once turned, add capers to pan, squeeze over orange juice and add a knob of butter.
Place fillets on top of salad, pour pan juices over, season and serve.
Useful tips
- Perfect with new season potatoes
- If using a thick fillet, dust in seasoned flour before cooking.
- Cook fillets for 2 minutes per side for every 2cm of thickness.
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