Date-Night Seared Hapuku & Pesto Veggies

• Meanwhile, finely chop garlic.
• Halve snacking tomatoes (see ingredients).

• Heat a large frying pan over medium-high heat. 
Toast flaked almonds, tossing, until golden,  
2-3 minutes. Transfer to a bowl.

• Discard any liquid from hapuku fillet packaging. 
Slice fish in half crossways to get 1 piece per 
person.
• 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. 
• Transfer to a paper towel-lined plate and cover 
to keep warm. 
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.

• Return frying pan to medium heat with a drizzle 
of olive oil.
• Cook snacking tomatoes, garlic, the butter 
and a pinch of chilli flakes (if using), stirring and 
lightly crushing tomatoes until softened,  
3-4 minutes.
• Add the balsamic vinegar, brown sugar and a 
splash of water. Cook until slightly reduced and 
thickened, 1-2 minutes. Season to taste.