Luxe White Fish & Prosciutto Crumb

• Meanwhile, zest lemon to get a pinch, then slice into wedges.
• Finely chop garlic.
• Pick thyme leaves.
• Roughly chop green butter lettuce.
• Peel kiwifruit, then thinly slice into rounds.
• Roughly chop prosciutto.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook prosciutto until golden, 2-3 minutes.
• Add panko breadcrumbs (see ingredients) and cook, stirring, until golden brown, 2-3 minutes.
• Add garlic, lemon zest and thyme and cook until fragrant, 1 minute.
• Transfer to a bowl, season to taste and set aside.

• When the kūmara has 12 minutes remaining, remove hapuku fillets from packaging and pat dry with paper towel.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Season fish on both sides with salt and pepper.
• When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side.
• In the last minute, add the butter and a generous squeeze of lemon juice, gently turning fish to coat.

TIP: White fish is cooked through when the centre turns from translucent to white.

TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan.

• Just before serving, in a large bowl, combine Dijon mustard, a good squeeze of lemon juice and a drizzle of olive oil.
• Add green butter lettuce and kiwifruit. Toss to combine and season to taste.