Hapuku in a Bag

  • 2 tbsp butter
  • 2 200g hapuku steaks (or other firm, thick white fish)
  • 2 tsp horseradish cream
  • 2 slices lemon, skin on
  • 6 olives, pitted and halved
  • 8 capers
  • 2 tbsp peeled, seeded and finely diced tomato
  • 4 pinches of Spanish smoked paprika
  • 2 large raw prawns, peeled and deveined
  • 2 sprigs chervil
  • 2 tbsp extra virgin olive oil
  • 2 tbsp white balsamic vinegar

Hapuku in a Bag

Preheat the oven to 180°C. Place 2 x 30cm squares of baking paper on a flat surface. Place 1⁄2 tablespoon of butter on each square, then place a hapuku steak directly on top. Spread half the horseradish over each, then top each with a slice of lemon, 3 olives, 4 capers, half the tomato and another 1⁄2 tablespoon of butter, then dust with the smoked paprika. Finally, place a prawn neatly on each portion and top with a sprig of chervil. To seal the bags, lift up the sides along the length of the fish and pinch and fold together from each corner, forming a cup shape and ensuring they are tightly sealed. Before completely sealing the bag pour half the oil and half the vinegar into each, then seal by folding and pinching along the top. Place both bags on a baking tray and into the oven for 10 minutes or until the fish is just cooked through. Serve the bags on plates to open at the table.   SIMON SAYS Capers add salt and peppery flavours to a dish, so it may not need seasoning. Rinse capers before using to wash away any saltiness. If they are packed in salt, soak overnight. Capers are available in various sizes; the smaller they are the more intense the flavour, and I find salted capers are the best for quality and flavour.