Snapper with grilled, seasonal vegetables

Shop for seasonal vegetables of your choice - right now potatoes, courgettes, cherry-tomatoes, capsicum or chillis are still available on the Farmer's Market - slice, place on a baking tray and grill with olive-oil for a quick and easy option to go with pan-fried snapper. De-glaze the baking-tray with a squeeze of lemon-juice and add fresh olive-oil to create a dressing. Garnish with seasonal herbs.


Baked Hapuka-steaks on potato and fennel

4 Hapuka-steaks
butter
500 g small, waxy potatoes
2 red onions
3 med.sized fennel-bulbs,
6-7 cloves of garlic, unpeeled and whole
2 lemons, quarterd
1/2 cup black olives (optional)
1/2 cup white wine
olive-oil
Salt, Pepper

Trim and half the fennel-bulbs, reserving the fine, feathery tops. Peel and wedge the potatoes, quater the onions and place together with the garlic, the lemon and the fennel, and the olives onto a baking-tray. Pour over the wine, drizzle with olive-oil, season generously and bake for about 30 mins.
Gently place the Hapuka-steaks with a dollop of butter on top of the  vegetables. Place some of the lemon-quarters onto it, salt, cover with tinfoil and bake for another 10-15  mins until the fish is tender and flaky. Serve onto warm plates, and garnish with the finely chopped fennel-tops.