Recipes Archive

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10 minutes

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2 1/4 hours

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1 1/2 hours

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10 minutes

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2 hours, plus overnight chilling time

Roast fish with charred limes and sesame egg noodles

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

2 limes, zested
1 t olive oil
1/2 T chopped fresh oregano
25 g fresh Italian parsley, chopped
1/2 chilli, chopped
4 x 200 g white fish fillets, such as hake
Sea salt and freshly ground black pepper, to taste
250 g Chinese egg noodles
2 T sesame seeds, toasted
1 T sesame oil
1 T macadamia nut or sunflower oil
3 T soya
Fresh coriander, for serving
Black pepper, for seasoning

Method

1. Preheat the oven to 225°C.

2. Zest 2 limes and roast in the oven until slightly charred.

3. Mix the olive oil, lime zest, oregano, parsley and chilli.

4. Marinate the fish fillets in the mixture for 10 minutes.

5. Heat a roasting tray in the oven. Arrange the fish on the hot tray – it should sizzle immediately – then season with sea salt and freshly ground black pepper. Roast for 8 to 10 minutes.

6. Cook the noodles in boiling salted water until tender.

7. Whisk the sesame seeds, sesame oil, macadamia nut or sunflower oil and soya and toss with the noodles. Arrange baby spinach leaves in bowls, then top with the noodles and fish.

8. Serve with the charred limes and fresh coriander and season with black pepper.

Cook's note: Woolworths wine selector and Cape Wine Mater Allan Mullins suggests three great wines that will go excellently with this roast fish dish.

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Corn tortillas with ceviche

Pecan nut biscuits with red-wine poached pears and Gorgonzola

Italian porchetta with spicy quince-and-apple chutney

French onion soup with croutons

Roast figs in vanilla syrup with yoghurt mascarpone and salted pistachio sugar shards

Cardamom and white chocolate cheesecake

Best-ever baked cheesecake

Bruschetta

Triple-baked cheesecake by Bea Tollman

Roast fish with charred limes and sesame egg noodles

Roast fish with charred limes and sesame egg noodles

Ingredients

Method