Groper Fillets in a Mediterranean Medley


Serves 4


  • a splash of extra virgin olive oil

  • 2 onions, finely chopped

  • 2 cloves garlic, crushed

  • 300g tomato puree

  • 1 pinch saffron strands

  • 100mls water

  • 800g Groper fillets (Hapuku)

  • 1 tspn paprika

  • 1 tspn cumin

  • flaky sea salt and freshly ground pepper to taste

  • 12 black olives, pitted

  • 12 green olives, pitted

  • 2 tspn of capers

  • 1 mild red chilli, finely sliced

  • 1 mild green chilli, finely sliced

  • 1 pickled lemon, peeled and cut into fine strips


  1. Preheat oven to 200°C.

  2. Place frying pan on a high heat, add oil and onions and brown slightly.

  3. Add garlic and tomato puree to the frying pan and simmer for approximately 10 minutes.

  4. Dust the Hapuku fillets with paprika, cumin and salt and pepper. Set aside.

  5. Soak saffron strands in water, then add strands and water to the sauce.

  6. Place fillets into an oiled baking dish with the olives, capers, chillies and pickled lemon. Pour the sauce over the fillets and place into the oven for about 10 minutes.

  7. When cooked, adjust the seasoning. Portion fish onto individual serving plates and ladle sauce over to serve.

  8. A glass of Sauvignon will compliment this meal well.

An image from The New Zealand Seafood Cookbook.
Text by Auckland Seafood School and contributing chefs; with food photography by Sean Shadbolt.
Published by Penguin Group NZ. ©Auckland Seafood School, 2009.