Name: Basil pesto-crusted fish
Prep time: PTM
Cook time: PTM
Yield: 6 servings
Cuisine: Main Meals
Ingredients: Woolworths seeded bread 4 slices,fresh basil pesto 80 g,fresh hake 2 x 400 gfillets,Sea salt and freshly ground black pepper, to taste ,baby marrows, grated 5,red cabbage, shredded 1⁄2,olive oil 2T,lemon, juiced 1⁄2,Sea salt and freshly ground black pepper, to taste

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Pickled fish

Serves 2

Difficulty Easy

Prep Time 10 minutes

Ingredients

2 Granny Smith apples
1⁄2 lemon, juiced
2 mint sprigs
500 g Woolworths pickled yellowtail

Method

Using a mandolin or a very sharp knife, thinly slice the apple and place in a bowl of water to which the lemon juice has been added.

Use a vegetable peeler to shave thin ribbons from the fennel bulb and add to the apple.

Drain the apple and fennel, shaking off any excess water, and pile onto a serving dish, layering it with the mint and pickled fish.

Cook's note: Firm yellowtail is perfect for pickled fish, a Cape favourite that fills kitchens with the aroma of curried onions and bay leaves on Good Friday. It’s even easier to enjoy with Woolworths’ ready-made version.

Discover more Easter classics here.

First published in TASTE issue 93, April 2014.

This is a test recipe

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Baba ganoush with roast red peppers

Basil pesto-crusted fish

Zanzibar fish curry

Braaied fish parcels with coconut sauce

Fisherman’s pie with cheesy sauce and sweet potato chip crust

Fish tacos with one-minute lime mayonnaise and pink grapefruit

Fish-and-kale pie with sweet-potato topping

Home-made steamed buns with pickled cucumber and pickled fish

Fish en papillote with orange juice

Fish-and-calamari burger with home-made tartare sauce

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Pickled fish

Pickled fish

Ingredients

Method