Home
Recipes
lemon

Peri-peri sauce

Vegan recipes

Peri-peri sauce

5 minutes

Mango tart

Mango tart

30 minutes

Samsa

Samsa

1 hour, 15 minutes

Grilled yellowtail with papaya-and-watercress salad and chermoula aioli

Seafood recipes

Grilled yellowtail with papaya-and-watercress salad and chermoula aioli

15 minutes

Carrot cake with cream cheese-and-lemon icing

Carrot recipes

Carrot cake with cream cheese-and-lemon icing

50 minutes

Easy banana ice cream

Ice cream

Easy banana ice cream

Lemon meringue in a jar

Meringue recipes

Lemon meringue in a jar

1 hour

Parmesan-dusted mielies

Braai recipes

Parmesan-dusted mielies

15 minutes

Oven-roasted pork neck in milk and sage

Milk recipes

Oven-roasted pork neck in milk and sage

2 hours

Baked chicken with brinjal and lemon

Brinjal recipes

Baked chicken with brinjal and lemon

45 minutes

Haddock and fennel fish cakes

Fish recipes

Haddock and fennel fish cakes

40 minutes

Hummus-topped angel fish with cayenne-dusted potato wedges

Fish recipes

Hummus-topped angel fish with cayenne-dusted potato wedges

30 minutes

Load more

Hummus-topped angel fish with cayenne-dusted potato wedges

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

2 x 250 g angel fish fillets
1 - 2 T olive oil
1 lemon, juiced
Sea salt and freshly ground black pepper
120 g hummus
Parsley, chopped, for sprinkling

For the cayenne-dusted potato wedges:

6 medium to large potatoes, scrubbed, cut into wedges
2 T olive oil
Sea salt
Cayenne pepper, for dusting

Method

Preheat the oven to 230°C.

Slice the fish in half lengthways, then moisten with the olive oil and lemon juice, and season. Place skinside down on an oiled baking tray and spread with the hummus. Roast for 5 minutes or until just cooked. Sprinkle with the parsley. Serve with the cayenne-dusted potato wedges.

To make the potato wedges, preheat the oven to 230°C.

Moisten the potato with olive oil and season with salt. Place on an oiled baking sheet and roast for 30 minutes or until tender and golden.

Dust with cayenne pepper and serve.