White fish with lemon salsa

White fish with lemon salsa

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  • Easy
  • 15 minutes
  • 40 minutes
  • Springfield Miss Lucy


  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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