Dairy free Archives

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Masala chips

30 minutes

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Seared tofu with sushi rice

25 minutes

Great value

Green minestrone and frikkadels

25 minutes

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Mushroom Bovril umngqusho

3½ hours

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Pickled Romaine lettuce salad

5 minutes

Thirty minute

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5 minutes

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Yuxiang brinjal with shiitake mushroom

10 minutes

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Peking mushroom pancakes

10–12 minutes

White fish with lemon salsa

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

4 large potatoes, washed
1 T olive oil
salt, to taste
500 g sustainable white fish fillets (we used kingklip)

For the lemony salsa:

30 g parsley, roughly chopped
15 g mint, roughly chopped
50 g capers, chopped
100 g mild dill gherkins, roughly chopped
2 lemons, zested and juiced
3 T olive oil
salt, to taste

Method

1. Preheat the oven to 180°C. Drizzle the potatoes in olive oil, season with salt and roast until soft, about 30–40 minutes.

2. Season the fish with salt, drizzle with olive oil and wrap in a foil parcel. Once the potatoes are almost done, bake the fish for 10 minutes.

3. While the fish and potatoes are cooking, toss the salsa ingredients together. To serve, tear the potatoes and top with the fish and salsa.

Cook's note: Wrap the fish in baking paper or foil and close tightly by folding over the paper or foil. This keeps the fish moist and holds in the juices.

Find more seafood recipes here.

Photograph: Andrea van der Spuy
Food assistant: Bianca Strydom

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Masala chips

Seared tofu with sushi rice

Green minestrone and frikkadels

Mushroom Bovril umngqusho

Pickled Romaine lettuce salad

Cannellini beans on toast

Yuxiang brinjal with shiitake mushroom

Peking mushroom pancakes

Sticky chicken with brown rice

Pork rashers with potato salad

White fish with lemon salsa

White fish with lemon salsa

Ingredients

Method