Baked kingfish steaks with olives. Picture / Bradley Ambrose
Serves 4
4 fish steaks (kingfish, hapuku or other firm-fleshed species)
1/2 cup plain flour
salt and pepper
4 tbsps olive oil
1 small onion, finely chopped
1 clove garlic, peeled and finely chopped
1/2 cup dry white wine
440g tin Italian peeled tomatoes
12 black olives, stones removed
1/2 lemon
handful flat-leaf parsley, chopped
Wash the
fish steaks and pat them dry with paper towels. Spread flour in a shallow dish and season, then press the steaks into it, shaking off any excess.
Heat the olive oil in a heavy-based pan and cook the steaks until they are lightly golden. Remove and keep warm.
Add more oil to the pan, if necessary, and cook the onion until it is translucent, then add the garlic, stirring for 30 seconds or so.
Add the wine, stir, and allow to reduce slightly, then the tomatoes, chopping them roughly in the pan.
Stir in olives, cover and simmer 15 minutes.
Squeeze the cut lemon into the mixture and check the seasoning.
Place the fish steaks back in the sauce and continue to simmer for a minute or two, until they are just cooked through.
Serve on warm plates and sprinkle with the chopped parsley.
