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Ingredients

Method
  • Olive oil, for greasing
  • 2 portions yellowtail (about 180 g each), filleted
  • Sea salt and freshly ground black pepper
  • Celery, thinly shredded
  • Cucumber, thinly shredded
  • A handful of pea shoots (if available)
  • Lemon wedges, for serving
  • For the pea-and-mint purée:
  • 250 g frozen peas
  • ¼ cup cream
  • ¼ cup vegetable stock
  • 1 clove garlic, crushed
  • 2 T mint leaves
  • Sea salt and freshly ground black pepper

Preheat the oven to 180°C.
Lightly oil the fish and season to taste. In a cast-iron pan over a high heat, briefly sear the fish skin side down.
Transfer to a baking pan (place the fish skin side down) and finish cooking in the oven for 4 minutes, or until just cooked but still moist.
Serve on the pea-and-mint purée, topped with shredded celery and cucumber and pea shoots (if available). Serve with lemon wedges.

To make the pea-and-mint purée: In a saucepan over a medium heat, cook the peas with the cream, stock, garlic and seasoning until tender. Add the fresh mint leaves and blend until smooth.

Cook’s note: Dorado will work equally well in this recipe.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

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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