Ingredients:

• 3 Hapuka Fillets
• 3 tblsp Butter
• 100ml Olive oil
• 1tblsp Horopito
• Salt

Chilly jam

• 1 Red Chilly, finely diced
• 4 tblsp Vegetable Oil
• 1 Sweet Red Pepper, finely diced
• 1 Garlic clove, finely diced
• 200g Shallots, finely diced
• 100g Brown Sugar
• 2 tblsp Lime Juice

Salad

• 1-punnet cherry tomatoes
• ½ cup parengo sliced
• 200 mls olive oil
• 100 mls white wine vinegar
• 1 tblsp mild mustard
• 1 tsp crushed garlic
• 1 tsp sugar
• salt and pepper

Heat a pan with butter and a little olive, place fillets into pan with the presentation side down first. Seal for a couple of minutes then turn over to finishing cooking the fillets.
Leave to the side but keep warm.

For the chilli jam, in a sauce pan add the vegetable oil, heat then add the shallots, garlic, chilli and sweet red peppers. Sautee lightly for 5 minutes. Add the brown sugar and limejuice. Mash ingredients or place thru a blender.

Slice the tomatoes in half, season, arrange onto plate and garnish with the parengo.

To make the dressing, ln a bowl whisk together the olive oil, white wine vinegar, mild mustard, garlic, sugar, salt and pepper.
Drizzle dressing over the tomatoes and parengo.

Place the fish fillets on top of the salad and finish with sweet chilli jam, garnish and serve.