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Unlike most of my fish recipes this one does not contain either butter or wine, but if you feel like replacing the olive oil with butter or to add some butter, feel free to do so.

Per portion you will need:

Piece of yellow tail fillet (or whatever fish you have)

1 Tbls Olive oil

Feta cheese (1/2 round) cut in cubes

6 cherry tomatoes halved

Tinfoil

Cape Herb & Spice Mediterranean Roasts Rub

Method:

Heat the oven to 180°C

Fold the tinfoil to form a small parcel just big enough to take the fish. 

Grease the tinfoil with a little of the olive oil. Spice with the rub; add the tomatoes and feta on top of the fish pour the rest of the olive oil over the fish. Fold the tinfoil over the fish so that it is completely covered. Bake for 10 minutes, open the parcels and put the oven on grill and grill for 5 minutes.

 Serve with vegetables and a glass or two of wine.

Bon appetite

Potjie

In a way it is odd that of the 3 recipes that I used the kob (Kabeljou) in, I post the one that I originally intended the cob for last. It does however showcase the versatility of not only kob but of fish in general.

The saying goes that a fish should swim three times, once in water, once in butter and once in wine, for this oven baked kob fillet recipe it does definitely swim in butter, and that I will enjoy my fish with wine is an given, and it obviously did swim in water before out paths crossed, so all three boxed are ticked.

For the herbed butter:

100g butter at room temperature

4 cloves garlic finely chopped (or use 100g garlic butter)

Handful of fresh herbs (oregano, thyme and basil) finely chopped

Mix every thing together until well mixed.

The Fish:

2 kob fillets

Juice of 1 lemon

Salt

Coarse black pepper

2 Tbls olive oil

Method:

Heat the oven to 180°C.

Grease an ovenproof dish with the olive oil. Add the fish skin side down to the dish and pour over the lemon and flavor with the salt and pepper. Put knobs of butter all over the fish fillets.

Bake for 12 to 15 minutes in the pre-heated oven, take care not to over cook the fish, if your fillets are very thin reduce the cooking time to about 10 minutes.

Serve with slightly crushed potatoes with capers, butter and lemon zest and enjoy with a glass or two of wine.

Bon appetite

Potjie.

When I started this dish I had no Idea I it will actually work, or what to call it, and it is not a pie in the sense of a chicken pie with a pie crust, more like a Sheppard’s pie, but with thinly sliced potatoes rather than mashed potatoes.

I used some leftover cob that I baked the day before about 250 to 300 grams, but snoek or any other fish that flakes well will work. The recipe is enough for 6 starters or 3 main courses served with a side salad.

Ingredients:

½ onion very finely sliced

300g flaked cooked fish

8 drops green pepper sauce (the green Tabasco)

1 Tbls abalone flavored sauce

3 medium potatoes very finely sliced (Use a julienne slicer for best results)

2 eggs

100ml cream

Salt

Black pepper

Method:

Heat the oven to 180°C, and spray an oval muffin pan (or ramekins or normal muffin pan) with non-stick spray.

Mix the onion, fish, Tabasco and abalone sauce together and flavor with salt and pepper.

Beat the eggs and cream together until well mixed.

Cover the bottom and sides of the muffin pan with the potatoes. Add the fish mixture to the muffin pan leaving some space in between the top of the fish mixture and the top of the muffin pan. Add the cream and egg mixture to the top of the fish mixture. Cover the fish with more of the potato slices and pour the last bit of the cream and egg mixture on top of the potatoes.

Bake in the pre-heated oven for about 40 minutes until nice and brown on top, by this time the cream and egg mixture will have set, and the potatoes will be cooked.

Carefully remove the pies from the muffin pan and serve immediately.

Enjoy with a glass of your favorite wine.

Bon appetite

Potjie

I saw the original recipe in a magazine called “The Westcoaster/Die Weskusser” and they borrowed it from the book South Africa eats by Phillippa Cheifitz.

The recipe suggests that you use smoked snoek and poached cape salmon, I used smoked mackerel and poached kob (kabeljou) the kob because I filleted a kob and the “leftovers” was enough to poach and have enough for the recipe, and the smoked mackerel was already in the fridge.  

  Ingredients (As I made it)

2 medium onions finely chopped

2 Tbls butter

1Kg mix of smoked mackerel and poached kob

2 slices white bread

500ml buttermilk

3 eggs

1 apple peeled and grated

2 Tbls apricot jam

2 tsp medium curry powder

2 tsp lemon juice

½ tsp turmeric

Salt

Pepper

Method:

Remove the crusts from the bread and roughly crumble the bread, add 125ml of the buttermilk mixed with one egg on top of the bread and let soak. Fry the onion in the butter until soft, add the fish, curry powder, turmeric, apple, apricot jam and lemon juice. Flavor with salt and pepper, mix well and fry for just a minute or two, add the breadcrumbs and mix well with the fish mixture.

Pack into buttered individual dishes or one large dish if you prefer. Bake in a 180°C pre-heated oven for 15 minutes. Beat the remaining two eggs with the rest of the buttermilk, pour over the baked fish and bake for another 20 minutes until set.

 The original recipe suggest serving it with spiced rice and green chutney, I opted for a nice ice cold beer.

Bon appétit

Potjie.