Ingredients
Salsa Verde
- 1 cup green peas
- ¼ cup basil leaves
- ¼ cup parsley
- ¼ cup mint
- ¼ cup oregano
- ½ cup Pukara extra-virgin olive oil
- 1 tbsp capers
- 2 good quality anchovy fillets
Bluenose
- 6 x 180-200g bluenose fillets, skinned and cut into 12 pieces
- salt and pepper
- 1 tbsp chopped parsley
- 1 tbsp Pukara extra-virgin olive oil
- 2 tbsp unsalted butter
Courgettes
- 1 tbsp Pukara extra-virgin olive oil
- 500g diced courgettes
- 100g baby spinach
Method
Salsa Verde
Bring a saucepan of salted water to the boil and cook the peas for 3 minutes; they should remain bright green. Run the peas under cold running water to stop the cooking process. Place the fresh herbs, olive oil, capers and anchovies in a food precessor and process until well combined and smooth. Mix into the peas and set aside.
Bluenose
Season the fish fillets with salt, pepper and chopped parsley. Bring a large saute pan to a moderate heat, add the extra-virgin ollive oil and heat until shimmering. Place the butter in the pan and then the fish directly on top. Cook for 3-4 minutes on each side, depending on the thickness of the fish. Remove and keep warm. If the pan is not large enough it may be necessary to cook the fish in two batches.
Courgettes
Heat the oil over a moderate heat and saute the courgettes for 4 minutes. Add the spinach leaves, along with the green pea salsa verde, and toss together in the pan for another 1 minute. Season with salt and pepper.
Assembly
Divide the courgettes evenly between 6 plates, place 2 fish fillets on top of each serving and garnish with a wedge of lime so the diners can squeeze the juice over the fish to enhance its flavour.
Tip - You might have to try your local fishmonger or the fish market to buy Bluenose, but if you can't find it, Hapuka is a good substitute.
