Grilled bay-scented fish with mushroom pasta

Grilled bay-scented fish with mushroom pasta

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  • 2
  • Easy
  • Dairy free Health conscious Heart friendly Pescatarian
  • 15 minutes
  • 10 minutes
  • Springfield Wild Yeast Chardonnay 2005


  • 20 g dried porcini mushrooms
  • 2½ cups porcini-mushroom stock
  • 2 portions fresh line fish (about 200g each)
  • Olive oil
  • Balsamic blaze
  • Flaky salt and milled black pepper
  • 2 sprays fresh bay leaves or rosemary
  • 150 g small pasta shells or noodles
  • Chopped Italian parsley, for sprinkling

Cooking Instructions

Soak the dried mushrooms in the hot porcini mushroom stock for 15 minutes.
Moisten the fish with olive oil and Balsamic Blaze (available from selected Woolworths stores, or use regular balsamic vinegar), and season with flaky salt. Place on a grill pan, tucking the herbs underneath.
Cook the pasta with the mushrooms and soaking liquid until just tender. Season to taste.
Slide the fish under a hot grill for 5 to 7 minutes to colour nicely, but don’t turn it. The fish should be just cooked and moist.
Season with milled pepper.
Serve with the pasta sprinkled with parsley.

Cook’s tip: Fish is also very good with braised lentils. Soften onion, celery, carrot and garlic in a little olive oil before adding the lentils, a sprig of rosemary and a bay leaf. Use stock for cooking, to add extra flavour.

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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