Serves: 6–8
INGREDIENTS
350 grams firm white fish such as monkfish or hapuka
3 tablespoons olive oil
2 tablespoons lemon juice
small sage leaves
extra olive oil
2 tablespoons baby capers
2 quarters of preserved lemon
sea salt and freshly ground pepper
METHOD
Slice the fish into ½ cm thick pieces. Place between two pieces of plastic wrap and roll gently or press with the palm of your hand until it is very thin. Arrange the fish on dinner plates, cover with plastic wrap and refrigerate until ready to serve.
Whisk the olive oil and lemon juice in a bowl and season.
Heat a little olive oil in a sauté pan and cook the sage leaves for about 30 seconds until crisp. Remove with a slotted spoon and drain on kitchen towels.
Scrape the soft flesh from the preserved lemons and discard. Thinly slice the skin.
To serve: Drizzle the lemon dressing over the fish. Top with the preserved lemon, sage and capers. Season and serve with crusty bread.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.