1Tbspdried parsleyyou can also use fresh - double the amount
salt and pepper
chilli flakestaste
8baby tomatoeshalved
1clovegarlicsliced
Instructions
Preheat oven to 180’C (160’C fan) and line a tray with baking paper.
Tear of a 30cm piece of baking paper and lay it flat on the prepared tray. Place the fish in the middle of the paper. Top the fish with the lemon slices, herbs, olive oil, salt, pepper and chilli flakes. Scatter on the the tomatoes and garlic.
Take each corner of the paper and fold into the centre to form a bag, then fold to seal it.
Bake for 15-20 minutes or until the fish is cooked through. Spoon the wonderful juices over the fish, you won’t want to miss a drop!
This super easy and quick recipe really delivered on the flavour front. This dish would be ideal for a dinner party.Based on the original recipe by @alidaryder, available at https://simply-delicious-food.com/easy-creamy-cajun-salmon/
Pat the trout portions dry with paper towel, then drizzle with some olive oil and season with salt & pepper and the taco seasoning.
Heat a large frying pan over medium high heat. Fry the trout portions, skin-side down until the skin is crisp (about 2-3 mins). Turn over and cook for another 2-3 minutes. Remove and set aside.
In the same pan you cooked the trout, melt the butter then add the garlic, herbs and chilli flakes.
Sauté for a few minutes until fragrant then pour in the cream, lemon juice. and peas. Simmer for a few minute before adding the salmon back to the sauce and warming through. Serve immediately with sides of your choice (we served it with sweet potato mash and steamed broccoli).
Mix together all the ingredients for the compound butter in a small bowl and set aside.
Season the swordfish to taste with sea salt. Heat a glug of olive oil in an ovenproof pan over medium-high heat, then fry the swordfish on one side until golden brown (shouldn't be more than 2 minutes).
Turn the swordfish over and move the pan to the preheated oven. Roast for 5-10 minutes (this really depends on the thickness of your steaks and how well cooked you like your swordfish). Rather err on the side of undercooking slightly - overcooked swordfish will be dry!
Transfer the fish to a serving dish. Add the butter mix to the pan, just until it melts. Spoon the sauce over the fish and serve immediately. I served it with creamy cauliflower mash and roasted Mediterranean veg - it was a fantastic combination.
Keyword: fresh fish, frozen fish, hake, light meal, line fish, main course, white fish
Prep Time: 5minutes
Cook Time: 20minutes
Total Time: 25minutes
Servings: 4
This recipe grabbed me immediately - you cannot go wrong with fish, butter, lemon and capers! It's always a winning combination. This recipe is inspired by one found on Instagram by Ilse van der Merwe of The Food Fox @the_foodfox.
800gfresh or frozen hakeif using frozen, make sure to fully defrost and pat dry before use
½cupgluten free fix batter mixyou can use any seasoned flour of your choice
glugolive oil
2Tbspbutter
For the sauce
2Tbspcapers
4Tbspbutter
1finely sliced lemon
handfulchopped parsley
Instructions
Heat the oil and butter in a large non-stick pan. In the meantime, cut the fish into portions and dust each piece in the seasoned flour.
Fry the fish on both sides until just cooked and golden (about 2-3 minutes a side). Then remove from the pan and set aside.
In the same pan, while it's still warm, add the lemon slices and fry for a minute or two on each side before adding the capers and butter. Once the butter is melted and bubbling, remove the sauce from the eat, add the chopped parsley and spoon it over the cooked fish. Serve immediately.
Rub fish with turmeric and salt and fry lightly in hot oil.
Remove from pan. Place red curry paste and onions in pan stirring constantly until fragrant. Add grated lime rind, coconut milk, 1 cup of water, whole chillies and fish sauce. Simmer uncovered for 10 minutes.
Add fish and continue to simmer for a further 10 mins. Stir in lime juice and basil leaves and serve at once with steamed rice.
100gfine green beanstrimmed and cut into 2-3cm lengths
200gtenderstem broccolicut into 3cm lengths
2Tbspfish sauce
1Tbsplime juice
handfulbasil leaves
Instructions
Heat oil in a large saucepan over high heat. Fry the curry paste for 2 minutes until fragrant.
Add the stock & coconut milk and simmer for 10 minutes to reduce.
Add hake, beans and broccoli and simmer for a further 5 minutes, then add fish sauce and lime juice and simmer for an extra minute or 2 until fish i cooked through.
Taste and adjust seasoning if necessary. Serve with steamed rice.
¼cupall-purpose flour (plus 2Tbsp extra)replace with gluten free flour or cornflour if gluten free
2medium hot green chilliesserrano or jalapeno, stemmed, seeded and thinly sliced
3Tbsppine nuts
½cupItalian parsleycoarsely chopped
1tspground sumac
To serve
lemon wedges
Instructions
Make the tahini sauce: In a medium bowl, whisk together the tahini, garlic, lemon juice, salt, and ¼ cup cold water to make a thick and creamy sauce. Set aside.
To a large skillet over medium-low heat, add 3 tablespoons of olive oil; when the oil is hot, add the onions and cook, stirring occasionally, until wilted, 10–12 minutes.
Add 3 tablespoons cool water and cook, stirring occasionally, until the onions have completely softened but have not taken on any color, 8–10 minutes more. Remove from the heat and set aside to cool to room temperature.
Preheat the oven to 425°F.Meanwhile, in a large, shallow bowl, stir together the lemon juice and zest, and ½ teaspoon cumin; season to taste with salt and black pepper, then add the fish fillets and turn several times to coat. Set aside to marinate at room temperature for 10 minutes. (Don’t leave it for much longer than this, otherwise the fish will start to break down.)
To a medium skillet over medium-high heat, add the remaining oil. Sprinkle the flour over a large plate and, one at a time, lift the fish pieces from the marinade and lightly dredge in the flour. Add the fish to the skillet (without crowding the pan) and cook, turning once halfway through, just until both sides are golden, about 2 minutes per side. Transfer the fish to a 9-by-13-inch baking dish and set aside.
Stir the cooled onions and the chillies into the reserved tahini sauce, then pour the sauce over the fish, smoothing the surface with the back of a spoon. Sprinkle with the pine nuts, transfer to the oven, and roast until the fish is just cooked through, 6–8 minutes. Switch the oven to the grill setting and continue cooking until browned and bubbly, about 3 minutes more.
Sprinkle with parsley and sumac and serve warm or at room temperature, with lemon wedges on the side.
Bring a medium pan of water to the boil with a pinch of salt. Add the potatoes and cook for 10 minutes. Add the beans and cook for a further 3 minutes until tender. Drain and refresh under cold water, then drain well, pat dry and set aside.
Meanwhile, combine the onion slices, vinegar, sugar, salt and a pinch of pepper in a small bowl. Add 1 tbsp water and set aside for 15 minutes to quick-pickle. Drain well and put in the fridge.
Put the eggs in a saucepan of gently boiling water and simmer for 7 minutes. Drain and plunge into cold water. Peel and cut in half.
Heat a griddle pan or heavy-based frying pan over a high heat/light the braai. Rub the tuna with the olive oil and season. Add to the pan and cook for 1-2 minutes on each side, depending on the size of the steaks. (The tuna should be cooked on the outside but rare in the middle – similar to beef carpaccio.) Remove from the pan and rest for 5 minutes, then cut into thin slices, cover and chill until needed.
For the dressing, whisk all the ingredients together in a small bowl. In a separate bowl or container, combine the potatoes, beans, tomatoes, caper, olives, herbs and rocket leaves. Add a couple of tablespoons of the dressing and stir well.
To assemble, transfer the salad to a big plate or platter and arrange the tuna slices on top. Drizzle over the remaining dressing just before serving.
I found this recipe in a Fairlady magazine 10 years ago and it regularly features at special dinners in our home. I often substitue the ingredients, but this was the last version and it was an absolute crowd pleaser!
Blend all the paste ingredients in a Nutribullet or mini food processor. You can also use a pestle and mortar, but it would require some elbow grease! If you're doing it in a pestle & mortar, start with the onion, garlic and salt and then add the rest of the ingredients one by one.
Heat 1Tbsp oil in a large wok and fry the laksa paste until fragrant. Add the fish stock and bring to the boil, then simmer for about 15 minutes. Add the coconut milk and cook for a few minutes before adding the noodles, prawns and kingklip. Simmer until the seafood is cooked.
Serve immediately with the cucumber, bean sprouts, macadamia nuts, chilli and coriander.
