Creamy pork sausage and rosemary napoletana

20 minutes

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5 minutes

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Fish recipes

Grilled whole fish with watermelon salsa

10 minutes

Grilled whole fish with watermelon salsa

By Maranda Engelbrecht

Serves 2

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

sea salt and freshly ground black pepper
2 whole fish (400 g each), such as hake or santer, cleaned
4 T olive oil
2 red chillies
½ onion, diced
3 cloves garlic, thinly sliced
½ cup fresh coriander
2 T fresh parsley, finely chopped
2 T lime juice
1 small watermelon, sliced, for serving

For the salsa, combine:

1 spring onion, finely diced
½ cucumber diced
a handful of coriander leaves
2 T lime juice
sea salt and freshly ground black pepper, to taste

Method

Heat a griddle pan over medium heat. Season the fish and drizzle with the olive oil.

Fry the fish on both sides for a total of 6 to 8 minutes, or until the meat is tender and opaque in colour. Remove and keep warm in the oven.

Fry the remaining ingredients in the pan juices until tender and then ladle onto the fish.

Serve on sliced watermelon with a side helping of salsa.

Cook’s note: Serve with roasted vine tomatoes.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Creamy pork sausage and rosemary napoletana

Wholewheat spaghetti tossed with sun-ripened tomatoes, fresh basil and silky mozzarella

Panfried kidneys with creamed potato, fresh green beans and fried gremolata

Slowcooked silverside sandwiches with creamy celeriac remoulade

Honey-drizzled cranberry cheese and pear stack

Date and crème fraîche open sandwiches

Warm squid and chermoula salad with crisp fennel

The modern Caesar

Garlicky creamed cauliflower soup with burnt mustard seed and chilli butter

The healthy caesar sandwich

Mango-and-chilli margarita

Grilled whole fish with watermelon salsa

Grilled whole fish with watermelon salsa

Ingredients

Method