MACADAMIA-CRUSTED HAKE
Serves 4
125ml macadamia nuts
2 slices of brown bread
125ml parsley
15ml lemon zest
30ml olive oil
1 garlic clove, sliced
a pinch of chilli flakes
salt and pepper
500g hake fillets
PINEAPPLE SAUCE
1 pineapple, peeled and diced
125ml sour cream
5ml lemon juice
a pinch of chilli flakes
In a food processor, combine macadamia nuts, bread, parsley, lemon zest, oil, garlic and chilli flakes. Process until smooth. Season with salt and pepper.
Season the fish and place on a baking tray lined with baking paper.
Cover the hake with the macadamia crust. Refrigerate for 10 minutes. Bake in a preheated oven at 180°C for 15-20 minutes, until cooked. Remove and serve with pineapple sauce.
Sauce: In a small saucepan over medium heat, combine the pineapple, sour cream and lemon juice. Bring to a boil, reduce heat and simmer until thickened.
Add the chilli flakes and season to taste.
Blend with a stick blender until smooth.
ASIAN SALMON
Serves 4
30ml soy sauce
60ml sweet chilli sauce
10ml sesame oil
30ml honey
30ml lime juice
5ml grated ginger
5ml chopped garlic
4 salmon fillets
30ml olive oil
1 red pepper, seeded and thinly sliced
1 yellow pepper, thinly sliced
1 bunch of spring onion, sliced diagonally
5ml chopped garlic
10ml grated ginger
15ml sesame seeds, lightly toasted
Combine the soy sauce, sweet chilli, sesame oil, honey, lime juice, ginger and garlic and pour over the salmon. Set aside for 15 minutes. Heat 15ml of the oil in a pan and fry the peppers, spring onion, garlic and ginger until soft. Set aside and keep warm.
Heat the remaining oil in a pan. Take the fish out of the marinade and fry until cooked to the desired doneness.
Remove and keep warm.
Add the marinade to the pan and bring to the boil. Simmer until slightly thickened.
Serve the salmon on the peppers. Pour over the sauce and sprinkle with sesame seeds.
FISH TAGINE
Serves 6-8
CHERMOULA
30ml olive oil
4 garlic cloves, roughly chopped
20ml ground cumin
10ml paprika
a bunch of coriander, chopped
5ml salt
juice and zest of 1 lemon
4 skinless line fish fillets, cut into portions
TAGINE
30ml olive oil
2 onions, halved and thinly sliced
2 garlic cloves, thinly sliced
10ml ground cumin
10ml paprika
2 x 400g tins of chopped tomatoes
375ml fish stock
10ml lemon zest
100g pimento-stuffed olives
1 red pepper, deseeded and sliced
2 sweet potato, peeled and cubed
Couscous, to serve
CHERMOULA: Combine the ingredients, except the fish, in the bowl of a food processor.
Blend until smooth. Pour over the fish fillets and turn them to coat both sides. Cover and refrigerate for about an hour.
TAGINE: Heat the oil in a large non-stick pot and fry the onions and garlic until softened and starting to colour, about 4-5 minutes. Add the cumin and paprika and cook for a further two minutes. Add the rest of the ingredients and simmer, uncovered, for 15-20 minutes until potatoes are tender.
Arrange the fish fillets on top, pour in any leftover chermoula and simmer, covered, for 5-10 minutes, until the fish is cooked through. Season with salt, if necessary. Serve on a bed of couscous.
SOLE PICCATA
Serves 4
80ml flour
5ml salt
5ml pepper
4 sole fillets, about 1kg
30ml olive oil
SAUCE
15ml olive oil
30ml butter
60ml capers
125ml white wine
80ml cream
10ml lemon juice
60ml finely chopped parsley
Combine the flour, salt and pepper in a flat dish. Coat the fillets in the flour on both sides.
Heat the oil over medium-high heat in a large non-stick frying pan. When hot, brown the fillets, in batches, until golden, about 2 minutes per side. Add more oil to the pan if needed. Once golden on both sides, remove fish and set aside on a serving platter and keep warm. Meanwhile, make the sauce.
Sauce: Heat the oil and butter in a clean pan and fry the capers for a few minutes. Add the wine and boil for 2-3 minutes. Add the cream, lemon juice and half the parsley and simmer until thickened, about five minutes. Add the rest of the parsley, pour the sauce over the fish and serve immediately with mashed potato.
ANGELA DAY
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