Recipes - Seafood NZ

Ingredients

• 4 x 180g Smoked Hoki fillets (skin removed)
• 2 shallot, finely diced
• ½ small fennel bulb, finely diced
• 1 garlic clove, crushed
• 1 large pinch of saffron
• 1 sprig of thyme, finely chopped
• 50ml Pernod
• 150ml dry white wine
• Juice of & zest of ½ a lemon
• 200g butter, diced at room temperature
• 1 punnet red cherry tomatoes, cut in half
• 1 punnet yellow cherry tomatoes, cut in half
• ¼ Kalamata olives, stoned and chopped
• 1 small bunch of basil, torn
• Sea salt & pepper