Line caught Hapuka poached in olive oil and garlic, asparagus, parsley


  • 2 x 200g fillets Hapuka or similar white fish

  • 90 ml Olive oil

  • 4 cloves garlic, finely sliced

  • Pinch Flour

  • 1 cup fish stock or water

  • 2 Tbsp parsley, finely chopped

  • Sea salt

  • White pepper


te Pa 2020 Sauvignon Blanc


Take a medium pan with a lid and heat gently, add the Olive oil to the base of the pan.

Then add the garlic and cook without colour until tender.

Then add the pinch of flour and stir until dissolved.

Add the two fillet of fish presentation side down and cook gently for 30 seconds then add the fish stock, sea salt and cover with the lid. Cook for 2-3 minutes then turn the fish, place the lid back on and cook for another 3-4 minutes until cooked through.

Finish seasoning with salt and pepper then lift the fish out and place on a plate, add parsley to the sauce then pour the sauce over the top to serve.