lemon Archives

Berry recipes

Strawberry blondies

35 minutes

Fish recipes

White tuna fish cakes

40 minutes

Green goddess focaccia

30 minutes

Citrus recipes

Lemon tart

1 hour 20 minutes

Dhal

20 minutes

Chicken recipes

Whole chicken soup

1½ - 2 hours

Aliums

One-pot buttery orzo with leeks, baby marrows and Parmesan

25 minutes

Chickpea recipes

Falafel waffles

15 minutes

30-minute hake salad

Serves 2

Difficulty Easy

Prep Time 5 minutes

Cooking Time 25 minutes

Ingredients

450 g Woolworths frozen lightly dusted hake portions
3 T sesame seeds
1/2 red onion, thinly sliced
1 x 300 g bag Woolworths baby marrow noodles
1 lemon, juiced
toasted sesame oil, for drizzling
sea salt, to taste
freshly ground black pepper, to taste
pickled ginger, for serving
sriracha mayonnaise, for serving
5 g Woolworths roasted seaweed snack, shredded, for serving

Method

1.Preheat the oven to 180°C and bake the fish according to package instructions.

2. Five minutes before the fish is ready, toast the sesame seeds in a dry pan until golden and popping.

3. Place the onion and baby marrow noodles in a large bowl, squeeze over the lemon juice, drizzle with sesame oil and season.

4. Sprinkle the hot sesame seeds over the noodles and toss. Top with a few slices of pickled ginger and allow to marinate for no longer than 5 minutes or the baby marrows will go soggy.

5. Serve with the fish and sriracha mayo for dipping. Sprinkle with the seaweed as you serve to retain its texture.

Find more fish recipes here.

Photographs: Robbert Koene
Production: Hannah Lewry
Food Assistant: Claire-Ellen Van Rooyen

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Magica Roma’s Mediterranean calamari

Herby green butter

Strawberry blondies

White tuna fish cakes

Green goddess focaccia

Lemon tart

Dhal

Whole chicken soup

One-pot buttery orzo with leeks, baby marrows and Parmesan

Falafel waffles

30-minute hake salad

30-minute hake salad

Ingredients

Method