There is nothing quite as relaxed and as enjoyable as a selection of tapas to set the scene for a lovely, less formal festive season.
If eating tapas is a Spanish tradition, then today’s main course is Sicilian-cum-South African - particularly if you choose to throw this fish on the braai. To serve four portions of this simple and delicious fish you need:
4x200g portions of kabeljou, skin on (if you cannot source kabeljou other firm, fresh white fish will do)
1 tablespoon butter
Olive oil for frying
For the dressing:
1 cup extra virgin olive oil
½ cup hot water
Juice of two lemons
1 tablespoon chopped fresh parsley
1 teaspoon fresh oregano
1 teaspoon finely chopped fresh mint
Prepare the dressing first by pouring he olive oil into a bowl and whisking in the hot water and lemon juice.
Add the parsley, oregano and mint, plus coarse salt and black pepper and set aside.
Heat a large frying pan and melt the butter and add a little oil.
Over medium heat fry fish fillets skin down until skin starts to crisp and brown.
Turn fish and fry for 1-2 minutes and remove from pan and place on a platter.
Serve young potatoes in their skins and fresh asparagus.
Heat the dressing quickly and spoon a little over the fish, potatoes and asparagus.
Black Oystercatcher Sauvignon Blanc 2011 – Elim – R90.00
Nettles and earthy minerality reflect cool-climate origins and add fresh intensity.
To order, email Wine Concepts.