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Sherry-and-cream mushroom baked chicken

40 minutes

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50 – 60 minutes

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1 hour 15 minutes

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5 - 10 minutes

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20 minutes

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1 1⁄2 hours

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35 minutes

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2 minutes

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Marinated yellowtail and tuna

Marinated yellowtail and tuna

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Ingredients

For the marinade, mix:

1⁄3 cup sherry vinegar
1⁄3 cup olive oil
1 lemon, juiced
salt, to taste
pepper, to taste
200 g tuna, cut into 2.5 cm cubes
200 g yellowtail, cut into 2.5 cm cubes
1 fennel bulb, plus fronds, shaved
50 g caperberries, chopped

Method

1. Toss the tuna and yellowtail with the marinade and chill, covered, for 15 minutes. The fish will turn lighter in colour.

2. Once the fish has marinated, toss with the fennel and the caperberries. Drizzle with the remaining marinade.

Find more seafood recipes here.

Photograph: Myburgh Du Plessis
Food assistant: Bianca Strydom

Abi’s fireside nori butter

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Sherry-and-cream mushroom baked chicken

Summer paella

Sundried tomato-and-basil mieliebread

Whole-baked Thai green curry chicken

Pizza braaibroodjie

Quick fish tacos

Chimichurri

Trout with braised veggies

Chorizo-stuffed roast chicken

Braaied fish cakes

Grilled greens

Marinated yellowtail and tuna

Marinated yellowtail and tuna

Ingredients

Method