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SERVES 4 Prepa­ra­tion time: 20 min Cook­ing time: 10- 15 min

400 g fish fil­lets 30 ml ( 2 T) lemon pep­per grated zest of 1 lemon 30 ml ( 2 T) olive oil


500 g baby mar­rows, trimmed and rinsed 10 g fresh pars­ley 10 g fresh mint 30 ml ( 2 T) sun­flower seeds, toasted 1 gar­lic clove juice of ½ lemon 125 ml ( ½ c) olive oil 15 ml ( 1 T) finely grated Parme­san cheese salt and freshly ground pep­per

Pre­heat the oven to 200 ° C Soak a few wooden ke­bab skew­ers in boil­ing wa­ter to pre­vent them burn­ing in the oven Grease a bak­ing sheet with non­stick spray 1 Cut the fish into cubes and care­fully thread onto the ke­bab skew­ers ( see tip) 2 Sea­son the ke­babs with the lemon pep­per and scat­ter the lemon zest on top Driz­zle the olive oil over 3 Ar­range on a bak­ing sheet and bake for 10- 15 min­utes or un­til done 4 Baby mar­row pesto Blitz the ingredients in a food pro­ces­sor, sea­son­ing to taste with salt and pep­per 5 Serve the fish ke­babs with the baby mar­row pesto, baked potato wedges and limes or lemons, if pre­ferred

Use two wooden skew­ers for each ke­bab – it will pre­vent the fish from turn­ing around the stick and break­ing off

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