Fridge dessert

Easy fridge cake with sliced nectarines

Chicken recipes

Sticky chicken wings

20 minutes

Berry recipes

Ceviche-style blueberry trout

Seafood recipes

Brined hake with tangy pineapple-and-coconut salsa

20 minutes

Seafood recipes

Smoky trout on charred toast with exotic tomato salad

35 minutes

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Tangy charred corn and bacon salad

30 minutes

Asparagus recipes

Asparagus crystal rolls

5 minutes

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Virgin pomegranate mojito

Chops recipes

Crumbed, thick-cut pork chops with chipotle-flavoured slaw

15 minutes

Guacamole and adobo sauce

Paella recipes

Loadshedding rice with seared trout

35 minutes

Avocado recipes

Fish tacos with smashed avocado and tomato salsa

5 minutes

Fish tacos with smashed avocado and tomato salsa

By Phillippa Cheifitz

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

600 g basa or fresh angelfish, skinned and filleted
½ t chilli powder
1 t dried oregano
Salt, to taste
Olive oil, for moistening
6-8 wraps
1 baby cabbage, finely shredded
fresh coriander, for serving
limes, halved, for serving

For the smashed avocado:

2 medium ripe Hass avocados
1 lime, juiced
1 garlic clove, crushed
Sea salt and freshly ground black pepper, to taste

To make the tomato salsa, mix:

2 firm ripe red tomatoes, finely chopped
3 red salad onions, finely chopped
1 red chilli, seeded and finely chopped
Sea salt, to taste

Method

Dust the fish with the chilli powder, sprinkle with oregano and salt and moisten with olive oil.

Pangrill for a few minutes on each side until seared and just cooked. Transfer to a platter.

At the table, wrap the fish in the warmed wraps, adding the cabbage, smashed avocado, tomato salsa, coriander and a squeeze of lime.

To make the smashed avocado, scoop the avocado flesh into a bowl. Add the lime juice, garlic and seasoning. Mash roughly using the back of a spoon.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Easy fridge cake with sliced nectarines

Sticky chicken wings

Ceviche-style blueberry trout

Brined hake with tangy pineapple-and-coconut salsa

Smoky trout on charred toast with exotic tomato salad

Tangy charred corn and bacon salad

Asparagus crystal rolls

Virgin pomegranate mojito

Crumbed, thick-cut pork chops with chipotle-flavoured slaw

Guacamole and adobo sauce

Loadshedding rice with seared trout

Fish tacos with smashed avocado and tomato salsa

Fish tacos with smashed avocado and tomato salsa

Ingredients

Method