Ingredients

Method

• sea salt and freshly ground black pepper
• 2 whole fish (400 g each), such as hake or santer, cleaned
• 4 T olive oil
• 2 red chillies
• ½ onion, diced
• 3 cloves garlic, thinly sliced
• ½ cup fresh coriander
• 2 T fresh parsley, finely chopped
• 2 T lime juice
• 1 small watermelon, sliced, for serving
For the salsa, combine:
• 1 spring onion, finely diced
• ½ cucumber diced
• a handful of coriander leaves
• 2 T lime juice
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

Heat a griddle pan over medium heat. Season the fish and drizzle with the olive oil.

Fry the fish on both sides for a total of 6 to 8 minutes, or until the meat is tender and opaque in colour. Remove and keep warm in the oven.

Fry the remaining ingredients in the pan juices until tender and then ladle onto the fish.

Serve on sliced watermelon with a side helping of salsa.

Cook’s note: Serve with roasted vine tomatoes.