Verjuice Roasted Fish
“This recipe, inspired by Maggie Beer, is simple and delicious. When your fishing mate turns up with a huge fillet of hapuka they’ve just caught and filleted, this is what you do. The sophistication of it lies in the double marinade technique. Pouring the second marinade over the hot fish provides a fresh flavour boost. If you can’t find verjuice, dry white wine is the alternative.” — Peta Mathias
Serves 6
3 tbsp capers
3 cloves garlic
sea salt and freshly
ground black pepper
¼ cup chopped mint
¼ cup chopped flatleaf parsley
⅓ cup verjuice
⅔ cup extra-virgin olive oil
1kg whole fish fillets (snapper, tarakihi or hāpuka)
Fire up the wood oven or preheat the kitchen oven to 200°C.
Squish the capers with a fork. Smash the garlic with salt. Combine the first 8 ingredients to make the marinade.
Spread half of the marinade generously over both sides of the fish and leave to sit for 15 minutes.
Roast the fish in its marinade for about 20 minutes – the fish should be just cooked through.
Remove the fish from the oven and immediately pour the rest of the marinade over it.
Serve whole fillets on a large platter.
Images and text extracted from Recipes from the Supper Club by Peta Mathias, published by Peta Mathias Publishing, RRP $59.00.
📷 Photography by Ken Downie.
