Baked fish (SFH Mediter­ranean style)

Post - - Recipes -

Large panga (about 500-700g)

pinch of salt

Juice of 1 lemon

2tbsp (30ml) olive oil

1tbsp (15ml) vine­gar

2tbsp (30ml) dry white wine

1 onion chopped

1 tbsp (15ml) pa­prika

1tsp (5ml) chopped pars­ley

135g but­ter

1tbsp (15ml) cake flour

2 egg yel­lows

1 hard-boiled egg chopped

Chopped olives to gar­nish


5tbsp (75ml) but­ter

1 onion, chopped

Salt and freshly ground black


20g pi­mento or green olives,

pit­ted and chopped

2 hard boiled eggs, chopped

250g ba­con, chopped

70g man­ioc (cas­sava) flour (you

can use cake flour, but it isn’t

prefer­able) Wash the in­side of the fish and scrape the out­side with a hard nail brush to clear off the stray scales.

Sea­son with salt and driz­zle with lemon juice in­side and out. Re­frig­er­ate for 2 hours.

To make the stuff­ing, mix the but­ter, onion, salt, pep­per, olives, eggs, ba­con, and man­ioc flour.

Stuff the cav­ity of the fish with the pre­pared stuff­ing.

Place the stuffed fish in a non-metal­lic, deep oven­proof dish (ideally a clay one). Mix the olive oil, vine­gar, wine, onion, pa­prika, pars­ley, and 45g but­ter (melted) to­gether. Halve the mari­nade and set one lot aside. Pour the other half over the fish and mar­i­nate in the re­frig­er­a­tor for one hour. Just be­fore bak­ing, dis­card the mari­nade in which the fish was placed.

Pre­heat the oven to 160°C and then bake the fish, bast­ing with the re­served mari­nade ev­ery 20 min­utes. When the fish is com­pletely cooked, re­move from the oven and set aside; keep warm.

Thicken the mari­nade left in the oven dish with flour, egg yolks and the re­main­ing but­ter.

Place the fish in a serv­ing dish, pour the gravy over the fish and gar­nish with chopped egg and olives. Serve with mashed pota­toes.

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