Tarakihi with white wine and capers

Photographer: Emma
Serves 4

This is another of Simone’s recipes.  It is one of many in a collection given to her by her dad Les.  I don’t think I’ve mentioned Les before so I shall introduce him.  I met him for the first time only a week ago while he was up from the South Island staying with Simone.  I was fortunate enough to be invited over for Beef and Pickled Walnut Pie (delicious!) and over the course of the evening among many other food related things Les talked me through how to make marmalade and jam without a recipe.  His experience is vast and I am so excited to have learnt a skill which will be with me forever, which I can take away and build upon.  Thanks Les!

Seeing as our theme for the month is local produce I thought that fish would be an appropriate thing to cook as here in New Zealand one is never far from the water.  Our little country of two islands is anchored in the middle of the Pacific Ocean and the Tasman Sea and just over 100km is the farthest one can ever be from sand and surf anywhere in New Zealand.  It should therefore be of little surprise to learn that seafood is available to us Kiwi’s in abundance.  This recipe for pan fried fish is quick and easy and paired with the broad bean and rocket salad recipe I posted a few days ago it makes an impressive, tasty weeknight meal.


3 tsp butter
2 cloves garlic, finely sliced
4 fillets of white fish
4 tsp capers
4 tbsp white wine


1. Melt the butter in a frying pan over a medium/high heat
2. Once up to temperature, add the fish and fry until cooked through. Remove the fish from the pan and set aside.
3. Add capers, garlic and white wine to the pan and cook for a short time until the liquid evaporates and thickens a bit.
4. Place the fish on a plate, pour over the white wine sauce and serve immediately.