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Scrumptious fish - recipes

Published Oct 24, 2015



Serves 4

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125ml macadamia nuts

2 slices of brown bread

125ml parsley

15ml lemon zest

30ml olive oil

1 garlic clove, sliced

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a pinch of chilli flakes

salt and pepper

500g hake fillets

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1 pineapple, peeled and diced

125ml sour cream

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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.



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.



Serves 6-8


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


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.



Serves 4

80ml flour

5ml salt

5ml pepper

4 sole fillets, about 1kg

30ml olive oil


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.



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