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White fish with lemon salsa

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

4 large potatoes, washed
1 T olive oil
salt, to taste
500 g sustainable white fish fillets (we used kingklip)

For the lemony salsa:

30 g parsley, roughly chopped
15 g mint, roughly chopped
50 g capers, chopped
100 g mild dill gherkins, roughly chopped
2 lemons, zested and juiced
3 T olive oil
salt, to taste

Method

1. Preheat the oven to 180°C. Drizzle the potatoes in olive oil, season with salt and roast until soft, about 30–40 minutes.

2. Season the fish with salt, drizzle with olive oil and wrap in a foil parcel. Once the potatoes are almost done, bake the fish for 10 minutes.

3. While the fish and potatoes are cooking, toss the salsa ingredients together. To serve, tear the potatoes and top with the fish and salsa.

Cook's note: Wrap the fish in baking paper or foil and close tightly by folding over the paper or foil. This keeps the fish moist and holds in the juices.

Find more seafood recipes here.

Photograph: Andrea van der Spuy
Food assistant: Bianca Strydom

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Kreminaatjies

Chicken cordon bleu

Eid chicken curry

Dipped baked pretzels

Beef lollipop pies

Bobotie cups

Hot buttered rice

Pork rashers with potato salad

Tripe and ujeqe

Gizzards

BBQ chicken skewers

White fish with lemon salsa

White fish with lemon salsa

Ingredients

Method