You will need:
  • 4-6 fresh hake fillets
  • The juice of a lemon
  • Fine sea salt and white pepper (or fine black pepper)
  • 4 tablespoons of butter
  • 3 tablespoons cake flour
  • 500ml of milk
  • 2 small cloves of garlic, crushed
  • 300ml grated cheddar cheese plus additional for topping
  • 2 tablespoons chives, finely chopped
  • 2ml ground nutmeg

Creamy Hake Gratin

A comforting dish for a dreary winter’s evening, this cheesy bake features fresh hake fillets in a silky bechamel sauce. Use a mild cheddar in the sauce but grate a hard cheese like Parmesan or Dalewood Fromage’s Huguenot over the top of the dish for added flavour. Great with adults and children alike, the recipe can easily be doubled up to feed a crowd.

Prep time: 20 mins /Cook time: 20-30 minutes /Serves: 4

Preheat the oven to 200°C. Place the hake into a large baking dish and season with salt and pepper. Pour over the lemon juice and set aside.

For the bechamel, melt the butter in a saucepan over medium heat. Use a wooden spoon to stir in the flour and then pour in the milk and whisk the mixture until smooth and thickened. Remove the sauce from the heat and add in the garlic, cheese and chives. Stir until combined and season with salt, pepper and nutmeg. Pour the warm sauce over the fish, being sure to coat it evenly, and top off the dish with the extra grated cheese.

Bake the gratin for 20-30 minutes or until golden and bubbling. Serve with mustardy mashed potatoes and steamed greens.

You will need:
  • 4 kingklip fillets (600g)
  • 200ml melted butter
  • 1 lemon, juiced
  • 2 cloves of garlic, finely sliced
  • 12-15 capers
  • 2-3 sprigs of fresh parsley, finely chopped
  • Coarse ground sea salt and black pepper

Kingklip Meunière

A classic recipe used to prepare sole, readily available kingklip proves to be just as delicious. The addition of piquant capers and fresh parsley cut through the richness of the butter sauce.

Prep time: 5 mins /Cook time: 10 mins /Serves: 2

Melt the butter in a saucepan until foaming. Season the kingklip with salt and pepper and add to the butter along with the capers. Cook the fish for 3-4 minutes on one side then carefully flip and add in the sliced garlic and lemon juice. Cook the fish for a further 2-3 minutes before scattering over the chopped parsley. Transfer the kingklip to a warmed serving dish and serve immediately with extra lemon wedges, steamed green beans and new potatoes.

You will need:
  • 4 swordfish steaks, approx. 250g-300g each
  • Olive oil
  • Coarse ground sea salt and black pepper
  • 200g cherry tomatoes, washed
  • 1 sprig of fresh rosemary
  • 3-4 sprigs of fresh parsley, finely chopped
  • 3 cloves of garlic, peeled and thinly sliced
  • 2 brown anchovy fillets
  • 1 lemon, juiced and zested

Grilled Swordfish with Charred Cherry Tomatoes

The prime steak of the seafood world, swordfish offers a meaty meal. Seared to a perfect medium rare, these swordfish steaks are topped with a sauce of charred tomatoes, rosemary and anchovy that is redolent of Mediterranean cuisine.

Prep time: 10 mins /Cook time: 20 mins /Serves: 4

Heat a pan to searing hot. Toss in the cherry tomatoes and leave them to blacken and blister. When soft and charred, remove the tomatoes from the pan and turn off the heat. Pour in a glug of olive oil and strip the rosemary leaves from the stalk, adding them to the warm oil. Add in the sliced garlic, anchovies and lemon zest and leave to cook in the warm oil until soft. Pour this mixture into the same dish as the tomatoes and gently stir to combine. Scatter over the parsley and season with salt and pepper. Set the sauce aside.

Heat a clean non-stick pan until smoking hot. Rub the swordfish steaks with a little olive oil and season with salt and pepper. Sear the steaks on one side for 3-4 minutes before turning them over and searing for a further 1-2 minutes. The fish should still be rare in the middle.

Serve the steaks immediately, topped with the charred tomato sauce and on a bed of white bean mash if desired.