Roast hapuka with crispy potatoes and capers

Adam Liaw
Adam Liaw's winter fish and chips.
Adam Liaw's winter fish and chips. Photo: William Meppem

Don't let the colder months put you off pescatarian pleasures. This jumble of fish, potatoes, capers and rocket is a bit like a winter version of seaside fish and chips.


6 potatoes, peeled and cut into 5cm chunks

4 tbsp olive oil

1 tsp salt

4 small hapuka fillets, around 150g each

2 tsp capers

4 loosely packed cups rocket

1 tsp apple cider vinegar

lemon wedges, to serve


1. Heat your oven to 190°C. Pour the olive oil into a large baking dish and heat in the oven.

2. Place the potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat and boil for about 10 minutes. Drain the water from the potatoes and return to the stove over low heat for a minute or so to dry further. Place the lid on the pot and shake the pot to roughen the potatoes.

3. Carefully transfer the potatoes to the baking tray and stir to coat in the hot oil. Season with a little salt. Bake for about 30 minutes, stirring every 10 minutes until the potatoes are crisp and golden.

4. Season the fish with a little salt. Stir the capers through the potatoes. Make room for the fish fillets to sit among the potatoes and add them to the pan. Return to the oven for a further six minutes until the fish is just cooked.

5. Remove the baking dish from the pan and scatter with the rocket, stirring it through the potatoes so that it starts to wilt and coat in the oil. Season with a little more salt and drizzle with the vinegar. Squeeze over lots of lemon and serve immediately.