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Baked fish with mushroom-cream crust

Fish recipes

Baked fish with mushroom-cream crust

10 minutes

Grilled fish with anchovy-and garlic butter

Fish recipes

Grilled fish with anchovy-and garlic butter

5 minutes

Fragrant poached fish on dhal

Dhal recipes

Fragrant poached fish on dhal

20 minutes

Grilled hake with green-olive mayonnaise

Fish recipes

Grilled hake with green-olive mayonnaise

5 to 10 minutes

Crayfish tempura with an Asian dipping sauce

Fish recipes

Crayfish tempura with an Asian dipping sauce

15 minutes

Angelfish carpaccio with Asian blueberry dressing

Fish recipes

Angelfish carpaccio with Asian blueberry dressing

5 minutes

Smoked mackerel pate

Fish recipes

Smoked mackerel pate

Smoked haddock fishcakes with parsley and caper sauce

Fish recipes

Smoked haddock fishcakes with parsley and caper sauce

30 minutes

Roast fish with mushrooms

Fish recipes

Roast fish with mushrooms

20 minutes

Gently poached white fish in a white wine and potato broth

Cooking with

Gently poached white fish in a white wine and potato broth

35 minutes

Goat’s cheese and spinach bake

Fish recipes

Goat’s cheese and spinach bake

40 minutes

Dressed herring fillets on rye

Fish recipes

Dressed herring fillets on rye

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Dressed herring fillets on rye

By Jacques Erasmus

Serves 6

Difficulty Easy

Prep Time 10 minutes, plus 20 minutes marinating time

Ingredients

12 fillets pickled herring
1 loaf rye bread, sliced

For the dressing, mix:

½ a red onion, thinly sliced
3 T olive oil
1 lime, peeled and thinly sliced
Zest of 1 lime
Sea salt and freshly ground black pepper, to taste

Method

Drain the herring fillets and lay flat on a deep plate.

Spoon the dressing over the fillets and leave to marinate at room temperature for 20 minutes.

Serve with toasted rye bread.

Cook’s note: For a simple yet delicious breakfast option, add sliced soft-boiled egg.