For many families, fish is a tradition at Easter. This keep-it-simple recipe is flavour-packed and ideal to serve from the baking dish at the table.

Ingredients

• 6 thick-cut steaks
• 1 tablespoon paprika
• ½-1 teaspoon flaky salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil, virgin is best here
• 1-1½ tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
• 2 lemons, cut into wedges
• ½ cup green olives
• ½ cup vermouth

Method

1. Preheat the oven to 180ºC.
2. Sprinkle each side of the fish steaks with the paprika, salt and pepper.
3. Brown the fish steaks quickly on both sides in a dash of oil or a knob of butter in a hot frying pan. Transfer to a large shallow ovenproof dish, such as a lasagne dish.
4. Pour over the olive oil and scatter over the tarragon. Place the lemon wedges and olives around the fish and pour in the vermouth.
5. Bake, uncovered, in the preheated oven for 18-20 minutes until the fish is just tender and cooked. To test, part the flesh at the thickest section of the steak with a fork. If cooked, the meat will be white and the flesh will flake easily.
6. Serve with crushed buttered peas and parmesan polenta (see recipes on our website).

Cooks Tips

- Good fish to use here includes swordfish or hapuku (groper) steaks. Look for steaks that are 2-2.5cm thick. - Vermouth is an aromatic fortified white wine. It is delicious for cooking with fish and chicken. Any dry white wine can be substituted.