- 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
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.