Ingredients
| 200ml extra virgin olive oil | |
| 1.2kg skinless hāpuku fillets, or one large fillet | |
| 6 garlic cloves, sliced | |
| 2 chillies, sliced | |
| 2 tablespoons finely chopped parsley |
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Instructions
| 1. | Pour a few tablespoons of extra virgin olive oil on a very hot flat grill or frying pan and cook the fish for one minute each side, seasoning with salt and pepper. |
| 2. | Put onto a baking tray and finish cooking in a moderate oven (180℃ ) for 10-12 minutes, until just cooked. |
| 3. | To make the refrito, heat the rest of extra virgin olive oil in a large frying pan to around 140℃. |
| 4. | Add the sliced garlic and cook for a minute or so. The garlic must not burn so remove the pan from the heat occasionally. |
| 5. | After a minute add the chilli and move it around the pan with a wooden spoon. It must not burn either. |
| 6. | Sprinkle in some salt and add the chopped parsley. |
| 7. | Remove the fish fillets from the oven and place on warmed plates. |
| 8. | Spoon over the refrito while still bubbling hot and serve immediately. |
Food and recipe styling Frank Camorra / Photography Manja Wachsmuth