grill MASTER

As ambassador for the Baker Heart and Diabetes Institute, renowned chef Gary Mehigan shares his top summer recipes

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BAKED HAPUKU, TAHINI & YOGHURT, ZUCCHINI & ALMONDS

PREP 30 MINS COOK 25 MINS SERVES 4

600g hapuku or snapper fillet, skin on, pin boned

3 tbsp extra-virgin olive oil

1 tsp fennel seed, crushed

1/2 tsp freshly ground black pepper

2 tsp sumac

2 zucchini sliced into 1 cm thick rounds

1/2 cup blanched almonds, toasted

1 lemon cut in half

TAHINI YOGHURT

1 cup plain thick yoghurt

2 tbsp tahini

1/2 clove garlic, finely chopped

1/2 lemon juice & zest

2 tsp extra-virgin olive oil

1 For the tahini sauce, combine the ingredients in a bowl and set aside.

2 Preheat oven to 120°C. Line a baking tray with baking paper. Place hapuku on prepared tray, brush with 1 tablespoon of extra-virgin olive oil and scatter over fennel seeds, pepper and 1 teaspoon sumac.

3 Place a second piece of baking paper over the top and bake for 18-20 minutes or until firm to touch and just cooked through. The hapuku should have an internal temperature of between 46-48°C on a digital thermometer. Meanwhile heat a large frying pan over a high heat.

4 Cook half the zucchini and one lemon half cut-side down for 4 minutes or until golden and lightly charred. Transfer to a baking tray and repeat with the remaining zucchini and lemon.

5 Place into the oven for 5 minutes to warm through. Serve the hapuku scattered with the zucchini and almonds, scorched lemon and tahini yoghurt sauce.