Ingredients
- 6 slices of proscuitto
- 900g small new potatoes, boiled until tender
- 75ml extra virgin olive oil
- 4 tbsp lemon juice
- zest of 1 lemon
- Salt and pepper
- 1/4 cup each of mint, basil leaves
- 3 spring onions
- 3 tbsp capers
- 1/2 cup green olives
- 500g asparagus, blanched for 3mins
- 600g skinned hapuku, cut into 3cm peices (or use another meaty fish)
- Flour for dusting
- Olive oil for frying
- Lemon wedges for squeezing
Method
- Oven at 200C
- Spread procuitto on a baking tray and bake for 5mins
- Put potatoes in a bowl and crush them with a fork
- Add olive oil, lemon juice, zest, salt and pepper, mint, basil, spring onions, capers, olives and asparagus - mix carefully but well
- Dust peices of fish with flour and pan fry in a little olive oil until well browned and just cooked through
- Arrange fish on potatoe mixture
- Add shards of proscuitto, and any leftover herbs
