As a seafood cook, one of the questions I get asked most frequently is for an unfussy recipe for fish. Seafood – particularly fish – can be intimidating for most. Scales, guts, gills and the like aren’t what we want to be messing around with on a Monday night when dinner needs to be on the table in 30 minutes or less.
Enter my go-to recipe for fish that is as laughably simple as it is speedy. Made using MSC-certified I&J Cape Hake fillets, this dish is a healthier alternative to your corner chippie thanks to Mediterranean flavours of olive oil, garlic and woody herbs like rosemary or thyme. A burst of bright acidity comes from lemons – sliced paper thin to infuse the fish as it cooks. I also add a splash of wine, namely one of my favourite Kelp Coast varietals – Kookfontein‘s single block Sauvignon Blanc – with the wine’s mineral base and saline notes furthering the fish’s marine flavours. The beauty of this recipe is that it’s so easy to switch up; have a lovely piece of firm-fleshed white fish like kingklip, carpenter or angelfish? Use that in place of the hake. Swap out thyme for rosemary, or white wine for rosé. Just don’t forget the garlic.
An Unfussy Recipe for Fish
Prep time: 10 mins/ Cook time: 20-25 mins/ Serves: 2
You will need:
- 4 hake fillets (around 250g each)
- 1 large lemon, very thinly sliced
- 2-3 sprigs of fresh thyme or rosemary
- 1 clove of garlic, thinly sliced
- Extra virgin olive oil
- 50ml dry white wine
- Coarse ground sea salt and black pepper
Set the oven to 200°C. Pat each fish fillet dry with paper towel. Rub the fish with a little olive oil and place into a roasting dish. Pour over the wine and season the fish with salt and pepper. Arrange the sliced garlic over the top of the fish followed by the sliced lemon. Tuck the herbs between the fillets and drizzle over a little more olive oil. Roast the fish for 20-25 minutes or until flaking and cooked through.
I love serving the dish with a tray of roasted root veggies like butternut, beets and onions or a simple chunky Greek salad.