Rustic, colourful, versatile and mostly make-ahead, this fish platter is ideal for sharing with your favourite people at Easter. Plonk it on the table and keep picking at it all afternoon!

Everything on this platter is nestled on a bed of romesco sauce. If you’re new to this Spanish chargrilled capsicum sauce, let me be the first to welcome you to your latest obsession. It makes everything – fish, corn, potatoes, even lettuce – taste amazing and it’s the hero of my Good Friday platter.

And while you could settle for a knob of butter for your baked potatoes, I urge you to try the sauce gribiche, a French egg sauce that’s the perfect combination of creamy and tangy.

Use the best fish you can afford. If you have fishers in your family, I want to be you.

The RecipeTin Good Friday fish platter

Don’t let the length of this recipe deter you. Many of the ingredients are repeated, there are do-ahead steps to make things simpler, and it’s very straightforward. Remember, I’m not a chef. I’m a home cook, like you. If you make the recipe on the day you serve it, prepare each component in the order written so the platter comes together when everything is still freshly cooked.

Ingredients

• 6 snapper or other white fish fillets (160g each), up to 1.5cm thick, skin off (see note)
• ½ tsp cooking salt
• pinch of ground white pepper per fillet
• 60g unsalted butter
• 4 hard-boiled eggs, halved

Charred capsicum (for romesco sauce and salsa)

• 3 red capsicums, whole

Romesco sauce

• 1 ripe tomato
• 5 garlic cloves
• 3 tbsp extra virgin olive oil
• 2 slices white sandwich bread, crusts removed, cut into 1cm pieces
• ½ cup natural almonds
• 1 tbsp sherry vinegar
• 1 tbsp smoked paprika
• ¼ tsp cayenne pepper
• 1 tsp salt

Capsicum salsa

• 2 tbsp chopped red onion
• 2 tsp chopped parsley
• 2 tbsp chopped roasted almond
• 1 tsp sherry vinegar
• 1 tbsp extra virgin olive oil
• ¼ tsp cooking salt
• 2 pinches black pepper

Sauce gribiche (French egg sauce)

• 2 hard-boiled eggs
• 1 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• 4 tbsp extra virgin olive oil
• 1 tbsp capers, finely chopped
• 2 tbsp dill pickles, finely chopped
• ½ tsp cooking salt
• ¼ tsp black pepper
• 1 tbsp chopped parsley

Vegetables

• 3 baby gem lettuce, cleaned and cut in 4
• 2 bunches of asparagus, ends trimmed
• ¼ tsp cooking salt
• 1½ tbsp extra virgin olive oil
• 2-3 corn, cut into 3-4cm cobettes
• 1 tbsp cooking salt, for cooking
• 75g salted butter, softened
• 2 garlic cloves, finely chopped
• 6 medium sebago potatoes, scrubbed clean

Method

1. To char the capsicum, place them directly on the flame of a gas stove or on your barbecue. Cook, rotating with tongs every 2 minutes or so, until they are blackened and soft all over – about 10 minutes. Place in a bowl, cover with cling wrap and leave for 30 minutes to sweat so they’re easy to peel. Remove skin, using paper towels to rub off any little black bits. Discard core and seeds and rinse under cold water.
2. To prepare the romesco, preheat the oven to 180C fan-forced (200C conventional). Place the tomato and garlic on a sheet of foil, drizzle with 1 tablespoon of oil, then wrap. Place the foil packet on a baking tray, and spread out the bread cubes and almonds alongside. Bake for 5 minutes, remove the bread and almonds. Bake the tomato and garlic for a further 25 minutes then remove from the oven. Open the foil packet and rest until the contents are cool enough to handle.
3. To make the romesco, peel the tomato and squeeze the garlic flesh from skins, then put both in the bowl of a food processor. Add the flesh of 2 charred capsicums, the toasted bread and almonds and the remaining romesco ingredients and whizz until smooth. Transfer the romesco to a lidded container until required. This can be made up to 5 days ahead and stored in the fridge until required. Use at room temperature.
4. To make the capsicum salsa, dice the third capsicum into 8mm pieces. Place in a bowl with the remaining salsa ingredients and mix. This can be made a day ahead and stored in the fridge until required. Use at room temperature.
5. To make the sauce gribiche, halve the eggs and separate the yolks from the whites. Finely chop the egg whites and set aside. Place the yolks in a bowl and crush them using a rubber spatula. Add mustard and vinegar, and combine to a smooth paste using the spatula. Stir in olive oil, capers, pickles, salt, pepper, parsley and egg whites. This can be made a day ahead and stored in the fridge until required. Use at room temperature.
6. To cook the asparagus, heat the olive oil in a large non-stick frying pan over medium-high heat. Add the asparagus and sprinkle with salt. Cook for 4-5 minutes until crisp-tender and lightly coloured. Remove onto a plate. These can be served warm or at room temperature.
7. To cook the corn, bring 3 litres of water to a boil with the salt. Add the corn and cook for 8-10 minutes, until the kernels are tender. Meanwhile, melt the butter and stir in the garlic. Drain the corn well then place it in a bowl. Pour over the garlic butter and toss to coat. This can be done a few hours before serving and then reheated in the microwave, or keep them warm in the oven alongside the fish.
8. To cook the potatoes, preheat the oven to 200C fan-forced (220C conventional). Place the potatoes directly on the oven shelf. Place a tray on the shelf below to catch any drips. Bake potatoes for 1 hour or until tender (test by piercing with a knife – they should meet no resistance). Remove them from the oven and wrap in foil to keep warm until ready to serve (they will stay warm for 20 minutes).
9. Cook the fish as close to serving as possible. It can be kept warm in the oven for about 30 minutes without drying out.
10. Preheat the oven to 50C (fan-forced and conventional). Place a rack on a baking tray.
11. Cut each fillet in half to form 8 portions. Pat the fish dry with paper towels then sprinkle each side with salt and pepper.
12. Melt half the butter in a large non-stick pan over medium-high heat. Once the butter is foamy, turn the heat down to medium and put in half of the fish fillets, presentation side down (see notes). Cook for 3 minutes, flip and then cook the other side for 2 to 3 minutes or until the internal temperature reaches 55C.
13. Transfer the fish to the prepared rack and keep warm in the oven. Wipe the pan clean and cook the remaining fish.
14. Now, for your moment of glory – plating! Smear most of the romesco sauce on the base of a large serving platter and pile on the asparagus and gem lettuce, leaving space for the fish (we will add this last).
15. Cut a cross into each potato and lightly “mash” the flesh with a fork. Spoon in the sauce gribiche – use it all! Pile the corn onto the platter and scatter halved eggs randomly around the platter. Finally, place the fish on the romesco sauce, and spoon over the salsa. Carry the platter to the table and bask in the praise!

Serves 6

Notes

• Use your favourite fish. I used snapper but I’m also fond of barramundi, ling, monkfish, flathead, John dory and silver dory.
• Each fish fillet has a neat side (where the flesh was removed from the bones) and the skin side. The side cut from the bones cooks smoother and looks better, so this is the presentation side.
• Use whatever vegetables you want. I can’t think of a single vegetable you wouldn’t want to dunk into romesco sauce.