Roasted Hapuku with Braised White Beans & Chorizo & Green Olive Tapenade
Fish / Autumn / Ray McVinnie / Serves: 4

For the beans & chorizo:
2 tablespoons olive oil
2 large Spanish chorizo sausages, sliced 1cm
4 cloves garlic, thinly sliced
2 tablespoons marjoram or oregano leaves
1 1/2 cups white coco or lima beans, soaked in cold water overnight, then drained
1 litre water or chicken stock
1 bay leaf
1 teaspoon black peppercorns
2 strips lemon zest
2 tablespoons extra virgin olive oil
2 tomatoes, halved
To serve:
sea salt
4-6 tablespoons extra virgin olive oil
2-4 tablespoons lemon juice, strained
Green Olive Tapenade:
2 cups green olives, pitted
1 large clove garlic
3 large anchovies
2 tablespoons capers
1/4 cup flat-leafed parsley leaves
1 teaspoon finely grated lemon zest
sea salt and freshly ground black pepper
3-4 tablespoons extra virgin olive oil
For the hapuku:
700g-800g hapuku fillet, skinned and cut into 4 pieces
sea salt and freshly ground black pepper
4 tablespoons olive oil


Cuisine 116 Autumn 2006

To serve:
In a large heavy casserole, heat the olive oil. Fry the chorizo sausage in the oil until well browned. Add the garlic and marjoram and stir well then add the remaining ingredients. Bring to the boil then turn down to a very gentle simmer.

Cook until the beans are tender, stirring occasionally and skimming the surface of any foam. They will take 45 minutes to 1 hour to cook. Remove from the heat and allow the beans to cool in the remaining liquid. Remove the peppercorns, bay leaf, lemon zest and tomato skins.

Taste and season the beans well with sea salt, stir in more extra virgin olive oil and lemon juice to taste. The beans should be extremely flavoursome.

Green Olive Tapenade:
Chop the olives, garlic, anchovies, capers and parsley with a sharp knife or process in a food processor. Add the lemon zest, a little sea salt and plenty of freshly ground black pepper. Stir in extra virgin olive oil to loosen the paste. Store covered in the refrigerator with a film of olive oil on top until ready to use.

For the hapuku:
Season the fish well with sea salt and pepper, and coat with 2 tablespoons of the olive oil. Heat the remaining oil in a heavy-based, ovenproof frying pan.

Fry the hapuku, former skin side down, until golden (around 1 minute) then carefully turn the fish and cook another minute. Transfer the frying pan to a preheated hot oven (200°C) and cook for a further 5-6 minutes, depending on the thickness of the fish.

Allow the fish to rest for 5 minutes while spooning the braised beans and chorizo, with some of their liquid, into shallow bowls. Place a piece of fish on each serving and top with a good spoonful of tapenade.