Main Meals Archives

Gnocchi recipes

Seared calf’s liver with home-made gnocchi, burnt sage butter and braised red onion

15 minutes

Cheesecake recipes

Creamy spinach cheesecake

40 minutes

Oven-roasted fish with lime-butter, spinach, shiitake mushrooms and shoestring potatoes

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

4 x 200 g (such as hake, santer or hottentot), scored
3 T olive oil
2 cloves garlic, cut into slivers
zest of 3 limes
sea salt and freshly ground black pepper
100 g butter, softened
200 g shiitake mushrooms
2 medium-sized potatoes, peeled
3 cups sunflower oil, for deep frying
600 g baby spinach, wilted

Method

Preheat the oven to 180°C.
Place the fillets onto a baking tray and rub with 2 T olive oil, then scatter with half the garlic and zest of 1 lime. Season to taste. Roast for 10 to 15 minutes, or until cooked through but still firm and juicy.
Mix the remaining lime zest with the softened butter and chill. In a small saucepan over a medium heat, fry the mushrooms with the remaining garlic and olive oil until glossy and cooked through. Slice the potatoes into matchstick-sized strips and deep fry in the hot sunflower oil until crisp and golden.
Serve the warm fish topped with lashings of lime butter, with the wilted spinach, garlicky mushrooms and shoestring potatoes on the side. Season to taste.

Per serving: 2431.5 KJ, 39.5 g protein, 41.6 g fat, 9.7 g carbs

TASTE’s take:
Popeye the Sailor was onto something – spinach, with its delicate texture, alluring jade colour, minimal calories and high nutritional value, is one of the healthiest foods in the world. And, wilted, blended or dressed, there are myriad ways to enjoy it.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Seared calf’s liver with home-made gnocchi, burnt sage butter and braised red onion

Oven-baked lamb-shank curry with confit quince

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

Slowcooked silverside sandwiches with creamy celeriac remoulade

Poached tongue in a mustard cream with root vegetables

Roast paprika chicken stuffed with chorizo, brinjals and parsley

Warm squid and chermoula salad with crisp fennel

Slow-roasted pork belly with wilted bok choy, tatsoi and asian dressing

Grilled whole fish with watermelon salsa

Organic swiss chard, chickpea and feta pilau

Creamy spinach cheesecake

Oven-roasted fish with lime-butter, spinach, shiitake mushrooms and shoestring potatoes

Oven-roasted fish with lime-butter, spinach, shiitake mushrooms and shoestring potatoes

Ingredients

Method