Pescatarian Archives

Curry recipes

Norwegian salmon with pastry lattice

20 minutes

Braai recipes

Beetroot-and-quinoa crunch burgers

20 minutes

Egg recipes

Rösti quiche with hot-smoked trout and horseradish cream

45 minutes

Bread recipes

New midweek fish and chips

15 minutes

New midweek fish and chips

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

set polenta (see note)
2 x 400 g packs Woolworths fresh hake fillets
4 garlic cloves, unpeeled
1 x 180 g jar Woolworths roasted cherry tomatoes
1 T Woolworths chimichurri blend spice or harissa spice
2 avocados, mashed
sea salt and freshly ground black pepper, to taste
10 g coriander, chopped
lime or lemon 1, quartered, for serving

Method

1. Remove the set polenta from the dish. Cut into long chips and place under the grill for 5–10 minutes to brown.
2. Meanwhile, place the fish in a large ovenproof pan and add the garlic, cherry tomatoes with 1–2 T of the oil from the jar, and the chimchurri or harissa spice. Fry for 5 minutes, then place the pan in the oven for a further 5 minutes.
3. Serve the fish with the polenta chips, avocado, coriander and lime.

Cook's note: Use the other half of polenta you chilled from this Bolognese to make the chips. They last for a day or two in the fridge, and make an excellent toast substitute for weekend brunch.

Find more seafood recipes here.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Hake curry

Spicy canned salmon bowl

Norwegian salmon with pastry lattice

Silvers with charred tomatoes

Crispy fish tacos

Beetroot-and-quinoa crunch burgers

Warm Niçoise salad

Vegan berry muffins

Rösti quiche with hot-smoked trout and horseradish cream

Hake masala with pea paratha

Snoek cottage pie

New midweek fish and chips

New midweek fish and chips

Ingredients

Method