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Braised hapuku steaks with spinach
Braised hapuku steaks with spinach
Vanessa Wu


  • 4 x 120g hapuku steaks
    Flour, for dusting
    Extra virgin olive oil, for cooking
    2 cloves garlic, peeled and sliced
    250g baby spinach leaves
    Juice 1 lemon
    ¼ piece preserved lemon (flesh removed), sliced
    250ml store-bought fish stock
    125ml white wine
    Flaky sea salt
    ¼ cup finely chopped parsley

Braised hapuku steaks with spinach

Penny Oliver
  • Serving size: Serves 4
  • Cooking time: Less than 30 minutes

Dust fish steaks on both sides with flour and set aside.

Heat 2 Tbsp oil in a heavy-based frying pan and sauté the garlic over a low heat until soft. Add the spinach and when it just starts to wilt, add the lemon juice and sliced preserved lemon. Remove spinach mix from the pan and set aside.

In the same pan, heat 2-3 Tbsp oil to a high heat. Fry fish on the presentation side for 5-7 minutes until golden, then reduce heat to medium and turn the fish to cook the other side until just cooked through. Remove from pan and set aside. 

Deglaze the pan by pouring in the stock and wine over a high heat and simmering rapidly until the sauce reduces by half. Season with salt and freshly ground black pepper and add the parsley. Reduce heat to low and return the fish and spinach to the pan. Cover with a lid and heat through for 5 minutes.

To serve, spoon a hapuku steak onto each serving plate with some spinach and sauce, then garnish with parsley. Accompany with fresh crusty bread and either mashed or boiled new potatoes.

From Taste magazine, February 2008.

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