KEY POINTS:
Serves 4
4 feijoas
8 thin slices of pineapple
Light olive oil
Sea salt and freshly ground black pepper
Juice and zest of one lemon
2 red banana chillies
2 200g hapuka steaks or fillets
Baby spinach leaves
Coriander leaves
Thai basil leaves
1 Preheat oven to 200C. 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.
2 Heat a fry pan, add 1Tbs of oil and add the seasoned hapuka. Cook for 5 minutes then turn and continue cooking for another few minutes, depending on the thickness. Let rest.
3 Break up the fish and lay on plates, alternating with the feijoa, pineapple, spinach leaves and herbs. Drizzle over juices from the oven dish and serve.