Salad of hapuka, feijoa, chilli and coriander

Babiche Martens

Ingredients

4	Feijoas
1 drizzle	Light olive oil, plus 1 Tbsp
1	Pineapple, sliced thinly into 8 slices
1	Lemon, juice and zest
2	Red banana chillies
2 fillets	Hapuka fillets, 200g each (Main)
1 handful	Baby spinach
1 serving	Chopped fresh coriander, to garnish
1 serving	Thai basil leaves, to garnish

Directions

1. Preheat oven to 200C.
2. Peel and slice the feijoas, drizzle with oil, season and lay in an oven dish with the pineapple, lemon and chilli. Cook for 30 minutes, turning occasionally.
3. Heat a frying pan, add 1Tbsp of oil and add the hapuka which has been seasoned with salt and pepper.
4. Cook for 5 minutes then turn and continue cooking for another few minutes, depending on the thickness. Let rest.
5. Break up the fish and lay on plates, alternating with the feijoa, pineapple, spinach leaves and herbs.
6. Drizzle over juices from the oven dish and serve.