Serves: 4
INGREDIENTS
4 fish steaks, eg hapuka
800 grams waxy potatoes, sliced 1 cm thick
pinch saffron, toasted
3 tablespoons olive oil
knob of butter
2 onions, sliced
2 sticks celery, sliced
1 fennel bulb, sliced
2 cloves garlic, crushed
2 bay leaves
1 tablespoon fennel seeds
zest and juice of 1 orange
sea salt and freshly ground pepper
¼ cup vermouth, Pernod or Pastis
1 cup green olives
1-2 cups fish or chicken stock
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180°C.
Cook the potatoes in boiling salted water until just tender. Drain and set aside.
Soak the saffron in 2 tablespoons boiling water.
Heat the oil and butter in a sauté pan. Season the fish and sear on both sides until golden. The fish will be raw in the centre. Remove and set aside.
Add the onion, celery, fennel, garlic, bay leaves, fennel seeds, orange zest and season well.
Cover and sauté until the vegetables are soft. Uncover and increase the heat. Add the saffron with its soaking liquid and the vermouth and cook until it evaporates. Add the potatoes and turn gently to combine.
Divide between individual oven-proof casserole dishes or one large baking dish. Combine the orange juice and stock and pour over the vegetables. Place the fish and olives on top. Drizzle with a little olive oil and season.
Bake for 25 minutes or until the fish is just cooked. Cooking time will depend on the thickness of the fish steaks.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!