Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Asparagus
    • Avocado
    • Beetroot
    • Berries
    • Cheese
    • Chicken
    • Mielies
    • Potatoes
    • Spinach
    • View all
  • Dishes
    • Chakalaka
    • Braai
    • Fridge desserts
    • Mediterranean
    • Sandwiches
    • Plant-based
    • Potjies
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Harissa-battered hake
Fish recipes

Harissa-battered hake

1 hour 10 minutes
Extra-large éclair
Chocolate recipes

Extra-large éclair

1 hour
Ivor Jones’s Easter honeycomb smash hot cross buns
Easter recipes

Ivor Jones’s Easter honeycomb smash hot cross buns

15 minutes
  • Home
  • Recipes
  • soya sauce
Baked brinjal with ham and gruyere
Brinjal recipes

Baked brinjal with ham and gruyere

30 minutes
Steamed sole and green vegetables with Thai-style coconut sauce
Fish recipes

Steamed sole and green vegetables with Thai-style coconut sauce

15 minutes
Seared duck with rosewater litchis
Duck recipes

Seared duck with rosewater litchis

Green tomato salad with anchovy and sesame dressing

Green tomato salad with anchovy and sesame dressing

Stir-fried green-vegetable salad with citrus dressing
Citrus recipes

Stir-fried green-vegetable salad with citrus dressing

5 minutes
Egg and shiitake mushroom stirfry

Egg and shiitake mushroom stirfry

10 minutes
Bami goreng
Asian recipes

Bami goreng

10 minutes
Babi pangang
Asian recipes

Babi pangang

30 minutes
Gado-gado
Asian recipes

Gado-gado

10 minutes
Calamari, banana blossom and seaweed stirfry

Calamari, banana blossom and seaweed stirfry

15 minutes
Zachary’s smoked organic duck breast with sweet potato rosti and blueberry verjuice sauce
Duck recipes

Zachary’s smoked organic duck breast with sweet potato rosti and blueberry verjuice sauce

30 minutes
Grilled salted caper Kabeljou

Grilled salted caper Kabeljou

15 minutes
Load more
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Grilled salted caper Kabeljou

By TASTE
4
Easy
15 minutes
15 minutes

Ingredients

  • 1 kg whole kabeljou
  • 2 T capers, roughly chopped
  • 1 handful Italian parsley, roughly chopped
  • Maldon sea salt
  • 1 fresh chilli, finely chopped
  • 2 T soy sauce

Method

Make even scores along the side of the fish. Mix together the capers, Italian parsley and sea salt, and rub onto the fish.

Place lemon slices on top of the fish or inside the cavity. Drizzle with the lemon juice and place on a braai griddle until cooked (the flesh must be flaky but still moist).

Add the finely sliced chilli to the soy sauce and serve as an accompaniment.

Spray the grid with extra virgin olive oil first to stop the fish sticking, and turn the fish only once. To ensure you don’t lose any tasty morsels of your fish to the flames, use either a fish basket to hold and turn the fish, or lay the fish upon a sheet of tinfoil.
Per serving 969.7kJ, 45.8g protein, 4.6g fat, 4.6g carbs