Ingredients

Method

For the pickle:
• 12 baby onions, peeled and halved
• 4 beetroot, diced
• 1 1⁄2 cups red wine vinegar
For the fish
• 500 g Woolworths pickled yellowtail or hake
• 30 g Woolworths samphire, blanched
• Baby vegetables, for serving
• Baby leaves, for serving

Method

Ingredients

Bring all the pickle ingredients to a boil in a pan. Reduce to a simmer and cook for 10 minutes.

To serve, arrange all the ingredients in a bowl.

Browse more ways with pickled fish here.

Cook's note: Pickled fish is a much-loved Cape tradition over Easter. Woolies has totally delicious hake and yellowtail versions, so you can just add extra pickled onions and some samphire and peppery leaves on the side.