Ingredients

Method

• 4 large potatoes, washed
• 1 T olive oil
• salt, to taste
• 500 g sustainable white fish fillets (we used kingklip)
For the lemony salsa:
• 30 g parsley, roughly chopped
• 15 g mint, roughly chopped
• 50 g capers, chopped
• 100 g mild dill gherkins, roughly chopped
• 2 lemons, zested and juiced
• 3 T olive oil
• salt, to taste

Method

Ingredients

1. Preheat the oven to 180°C. Drizzle the potatoes in olive oil, season with salt and roast until soft, about 30–40 minutes.

2. Season the fish with salt, drizzle with olive oil and wrap in a foil parcel. Once the potatoes are almost done, bake the fish for 10 minutes.

3. While the fish and potatoes are cooking, toss the salsa ingredients together. To serve, tear the potatoes and top with the fish and salsa.

Cook's note: Wrap the fish in baking paper or foil and close tightly by folding over the paper or foil. This keeps the fish moist and holds in the juices.

Find more seafood recipes here. 

Photograph: Andrea van der Spuy
Food assistant: Bianca Strydom