Recipe Category: Flat fish

This recipe is one of Chef John Campbell’s most requested – use any fresh seasonal white fish fillet. Serves:  4.  Chef:  John Campbell Risotto 50ml Lupi Extra Virgin Olive Oil ½ onion, finely diced 2 garlic cloves, chopped 200gm Arborio rice 50ml white wine 600ml Foundation chicken stock 2 tbsp basil, chopped 2 tbsp parsley, […]

Simple & fresh flavours done well. Serves:  4.  Chef:  Marco Edwardes. 480gm Snapper fillets (or other fresh seasonal fish fillets), skin on 360gm jersey benne or new season potatoes, washed 120ml Lupi Extra Virgin Olive Oil 1 tbsp wholegrain mustard 2 tbsp red wine vinegar Zest and juice of 1 lemon Salt and pepper 20gm […]

Citrus, chilli, sesame, fish sauce and palm sugar add vibrant flavours to your fish fillets.  Served with sticky white rice to soak up all the delicious juices. Serves:  4.  Chef:  John Campbell 4 x 170gm market fresh white fish eg: Snapper or Tarakihi fillets, skin on 2 tbsp sesame oil ½ red onion, diced 100ml […]

Awesome Chef Marco Edwardes from Te Whau Vineyard shares his freshly made curry sauce recipe matched with seasonal crispy skinned fish.  The lightly spiced curry matches perfectly and is topped with a crunchy coconut sambal topping. Chef:  Marco Edwardes.  Serves:  4 2 tbsp ghee or butter 4 180gm fish fillets (seasonal) To serve: steamed basmati […]

Chef John Campbell creates a light panko or polenta herbed crumb coating for your fish fillet which is then drizzled with syrupy lemon to create a delicious crunchy coated citrus mouthful.  Perfect for any time of the day and a great option for most fish species on hand.  Sitting on a crispy fried kumara/potato cake […]

This is a quick and easy way to prepare and cook whole fish.  The summery Mediterranean flavours are incredibly tasty. Chef:  Steve Roberts Serves 4 3 whole tomatoes 40ml Lupi Extra Virgin Olive Oil 3 cloves garlic, chopped 1 Spanish red onion, chopped ¼ skin preserved lemon (available from all good specialty stores) ½ cup […]