Red stumpnose OR hake, filleted, scaled and skinned
parcooked and sliced into disks
Handful of fresh basil, roughly chopped
After the fish has been cooking for 25 minutes, take it out of the oven spoon over some of the juices and put into back in the oven uncovered for another 5 minutes. If the fish is starting to flake it means it is cooked.
Roughly chop the basil and sprinkle over the fish, serve immediately.
I used to be in the Voortrekkers (Afrikaans version of the Scouts) and were taught how to make potbrood (pot bread), griddlecakes (roosterkoek) and stokbrood (stick bread) – quite literally bread dough wrapped around a stick and baked on the fire
Mix the tahini paste with lemon juice and salt. This week was my turn to do the fish or seafood course and after all the different uses of fish and seafood over the week I wanted to keep it simple and keep the fish true to it’s form
zest of 2 lemons. 400g fish fillets, cut into thick strips. 1 Mix together the breadcrumbs, parsley, lemon zest and chilli, if using. 2 Dip the fish into the beaten egg and then into the breadcrumb mixture. 3 Heat the oil in a large frying pan and fry the fish strips until golden and cooked. 4 Serve The Fish with savoury rice, lemon wedges and tartar sauce. zest of 2 lemons. 400g fish fillets, cut into thick strips