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

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

5 minutes

Organic spaghetti enrobed in mascarpone and gorgonzola carbonara

Organic spaghetti enrobed in mascarpone and gorgonzola carbonara

20 minutes

Pot-roasted sticky oxtail with port and dried fruits

Beef recipes

Pot-roasted sticky oxtail with port and dried fruits

1½ hours

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

Gnocchi recipes

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

15 minutes

Oven-baked lamb-shank curry with confit quince

Oven-baked lamb-shank curry with confit quince

1½ hours

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

Offal recipes

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

40 minutes

Slowcooked silverside sandwiches with creamy celeriac remoulade

Beef recipes

Slowcooked silverside sandwiches with creamy celeriac remoulade

1 hour

Poached tongue in a mustard cream with root vegetables

Offal recipes

Poached tongue in a mustard cream with root vegetables

1 ½ hours

Roast paprika chicken stuffed with chorizo, brinjals and parsley

Roast chicken

Roast paprika chicken stuffed with chorizo, brinjals and parsley

1 hour

Warm squid and chermoula salad with crisp fennel

Warm squid and chermoula salad with crisp fennel

5 minutes

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

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

90 minutes, plus 5 minutes grilling time

Grilled whole fish with watermelon salsa

Fish recipes

Grilled whole fish with watermelon salsa

10 minutes

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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.