Roasted Fish with Potatoes and Fennel

, from Issue #31. September, 2015
Photography by Aaron McLean.
Roasted Fish with Potatoes and Fennel

Meaty, firm fish steaks such as hapuka or broadbill are perfect for roasting. This method of high heat cooking results in succulent, tender flesh.

Serves: 4


4 fish steaks, about 200 grams each
2 tablespoons olive oil
2 cloves garlic, crushed
1 tablespoon each finely chopped sage and rosemary
finely grated zest 1 lemon
sea salt and freshly ground pepper

4 tablespoons olive oil
2 cloves garlic, crushed
600 grams small waxy potatoes, scrubbed and halved
2 red onions, peeled and quartered through the root
1 large fennel bulb, cut into eight wedges
1 lemon, ends trimmed, cut into 6 chunks
200 grams round green beans, stem end trimmed
2 bay leaves
½ cup large black olives
½ cup white wine

Caper sauce
½ cup mayonnaise
½ cup sour cream
2 tablespoons capers, roughly chopped
1 tablespoon brine from capers
4 anchovies, finely chopped
1 teaspoon of oil from the anchovies
1 clove garlic, crushed
2 tablespoons finely chopped flat-leaf parsley


Preheat the oven to 200˚C.

Fish: Combine the ingredients in a bowl to make a thick paste. Season. Spread over both sides of the fish. Cover and refrigerate if not using immediately.

Vegetables: Combine all the ingredients, except the wine, in a large bowl and season generously.

Spread out on a large lined baking tray and roast for 30 minutes. Pour over the wine and place the vegetables on the lower shelf in the oven. Cook for 10 minutes or until all the vegetables are tender.

Fish: Heat an ovenproof sauté pan with a little oil and brown the fish on one side. Carefully turn the fish over and place the pan in the oven on the shelf above the vegetables. Roast for 10-12 minutes or until just cooked through.

Caper sauce: Combine the ingredients in a bowl and season.

To serve: Place the vegetables and fish on a platter. Serve with the caper sauce and squeeze the juice from the roasted lemon pieces over everything.

Cook’s tip: The skin around some fish is very tough and will make the fish curl up during cooking. Snip the skin in several places to help prevent this happening.