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!
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.
Preheat a heavy-bottomed pan and cook the pancetta until crisp (pancetta cooks much faster than regular bacon, so this only takes a few minutes). Set aside on kitchen paper and leave the residual fat in the pan.
Fry the leeks for a couple of minutes before adding the garlic. Continue to cook gently and stir frequently so that they do not brown. Remove from the heat and set aside.
Season the kingklip on both sides. Add the olive oil to the pan and fry the kingklip for a few minutes on a side until slightly golden.
Add the butter to the pan and once melted, baste the fish. Add the leeks back into the pan with the lemon juice. Transfer to the oven for a few minutes to get some colour on the kingklip.
Serve with chopped crispy pancetta, some chopped parsley and wilted greens.
Preheat your oven to 225˚C. Season the fish with the salt, pepper and lemon juice and place them in a baking dish.
Mix the rest of the ingredients together and spread it evenly on the fish portions. Bake for about 10 minutes until lightly browned and cooked through. Serve!
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.
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 3-4minutes 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.
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.
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 over the top of the dish for added flavour. Popular with adults and children alike, the recipe can easily be doubled up to feed a crowd.
3tbspcake flour(or replace with half the amount for a gluten free version)
500mlmilk
2small clovesgarliccrushed
300mlgrated cheddar cheeseplus additional for topping
2tbspchivesfinely chopped
2mlground nutmeg
Instructions
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.
If using wheat flour: 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. If you're using corn flour (gluten free): Melt the butter and 450ml of the milk. Mix the cold milk with the corn flour, then add to the milk, whisking continuously until the sauce is 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.
