What a glorious way to eat kaimoana! By doing as little to it as possible, the amazing quality of our New Zealand seafood is on full display.
In this recipe, the quality of the ingredients really matters. I love to head down the fish market when making this recipe and ask the staff what they would recommend – it’s the best way to get the freshest, best seafood! Good quality olive oil also makes a difference in this recipe, as well as lots of herbs.
Serve on a bed of fresh pasta tossed with some pesto, (or this lemon and parsley fettuccine) or with a fresh green salad for a light and healthy meal. Don’t forget to douse your plate with the juices on the bottom of the tray – they’re delicious.
- olive oil ¼ cup, plus extra for serving
- garlic 2 cloves, finely sliced
- white fish 2-3 fillets, cut into large bite-sized pieces
- salmon 250 gram fillet, skinned, pin bones removed, cut into large bite-sized pieces
- fresh prawns 250 grams shelled, medium-sized
- fresh mussels 8 in the shell
- ripe cherry tomatoes 1 punnet, halved
- basil leaves 10, roughly torn, plus extra to garnish
- fresh thyme leaves ½ tablespoon
- red chilli 1, finely sliced
- sea salt
- freshly cooked spaghetti with pesto to serve (gluten-free if required)
- parmesan to serve (optional - omit for dairy-free)
Preheat oven to 180°C.
- Drizzle half the oil over base of a large, shallow oven tray and scatter garlic over it. Arrange fish, salmon, prawns and mussels in a single layer on tray. Dot tomato halves all over and sprinkle with basil, thyme, chilli and sea salt and cracked pepper to taste. Drizzle with remaining oil.
- Bake for 8-10 minutes or until the fish is cooked and mussels have sprung open.
- Toss gently on the tray and serve over hot spaghetti-and-pesto with an extra swirl of oil, some fresh basil and a grating of parmesan if desired.