Fish steaks with parmesan and assorted summer squash

Fish steaks with parmesan and assorted summer squash

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  • 2
  • Easy
  • Carb Conscious Dairy free Health conscious Heart friendly Pescatarian
  • 10 minutes
  • 10 minutes
  • Durbanville Hills Rhinofi elds Chardonnay 2005


  • 4 x 180-200 g fish steaks, skinned and filleted (kabeljou or Cape salmon)
  • Olive oil
  • Sea salt and milled black pepper
  • About 800g assorted summer squash (any mix of yellow and green patty pans, baby gems and baby marrow
  • 80-100 g Parmesan
  • Basil leaves
  • Wild rocket, for garnishing

Cooking Instructions

Preheat the oven to 180°C.
Rinse and pat dry the fish steaks. Moisten with olive oil and season.
Sear in a hot, ovenproof pan until nicely browned, then finish in the oven, until just cooked and still moist, about 5 minutes.
To serve: Season the hot, steamed squash and moisten with olive oil. Spoon onto four heated dinner plates.
Top with shavings of Parmesan and some basil leaves. Place a fish steak on top of each serving. Garnish with rocket and serve immediately.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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