Panfried tarakihi with Maori (Taewa) purple potato, cauliflower, green peas and lemon butter sauce

There’s nothing quite like a fishy ‘tail’ presented on a relaxed summer’s evening to bring cheer to the family and this version from EastLife contributor AJAY ZALTE, executive chef at Waipuna Hotel and Conference Centre, is one readers are sure to enjoy.

Serves 4

INGREDIENTS
• 750g tarakihi fish
• 80ml oil
• 4 tbsp butter
• Juice from 4 lemons
• 500g peeled and sliced Maori potato
• 4 sprigs thyme leaves
• 160g green peas
• 200g cauliflower florets blanched in hot water
• 4 cloves crushed garlic
• Salt and pepper to taste
• 8 basil leaves

METHOD:
Heat oil in a pan, sauté garlic, potatoes and thyme. Cover and cook on a slow flame turning once in between.

Add seasoning as per taste and keep warm.

Heat oil in a pan, sear the fish seasoned with salt and pepper. Cook for three minutes on each side or until just done. Sauté cauliflower and green peas quickly in a pan. Season
and keep aside.

Melt butter in warm (not hot!) pan.

Add lemon juice to the butter and warm briefly mixing all the way
slowly.

Adjust seasoning. Arrange cooked Maori potatoes in the centre of a plate, place tarakihi fish on top, arrange green peas and cauliflower around, drizzle warm lemon butter sauce over.

Garnish with basil leaves.