Recipes on this page: Tomato caper and lemon line fish , Moroccan Style Line Fish ,
Twice Cooked line fish
FRESH TOMATO, CAPER
& LEMON LINE FISH
This light fish dish is the perfect stand by for summer
days. Quick to prepare using flavours that reflect the essence of the season
- ripe tomatoes, fresh oregano or basil, plump caperberries or capers and
fine shreds of lemon peel. This is a particularly useful recipe as
the entire dish can be prepared in advance, even a day ahead and served
at room temperature or lightly chilled. Pass around a steamed new potato
salad, well seasoned, tossed with olive oil and chives and served with a
spoonfuls of creamy yoghurt.
1,5 kg line fish fillets
red pepper flakes or milled
a sharp cook’s knife
4 large, ripe tomatoes,
peeled and chopped
1 tbsp sugar
2 tsp powdered mustard
set of measuring spoons
2 cloves garlic, chopped
zest of 1 lemon
a large shallow ovenware
12-14 plump caperberries or 1 tbsp capers, drained
3-4 tbsp extra-virgin olive
sprigs of fresh herbs (oregano, basil or tarragon)
When buying fish, check the
quality. Fresh fillets should be firm, almost translucent, never cream
with a yellowish tinge and never any fish odours.
On arrival home, immediately
wash the fillets, drain and sprinkle with a little coarse salt. Cover
with wax paper and refrigerate. Use as soon as possible.
Pat fish dry with paper towels
to avoid diluting the tomato sauce.
Heat oven to 180°C. Place
fish in a shallow oven dish. Scatter well-dried line fish fillets with
pepper flakes and a little sea salt.
To skin tomatoes, make a little
cross on the top of each and cover with boiling water. Leave for a minute
or two and you will find the skin slips off effortlessly.
It is important to add sugar,
which will bring out the flavour of the ripe tomatoes. Only use ripe red
tomatoes, otherwise you will not achieve the deep, rich flavour.
Place tomatoes, sugar, mustard
and garlic into a medium sized saucepan and bring to the boil. Stir and
cook for a few minutes to reduce slightly.
Cooking and reducing the tomato
topping first is necessary, as this enables you to cook the fish for the
Cover line-fish with spoonfuls
of reduced tomato sauce and sprinkle liberally with lemon zest.
Spoon olive oil over the fillets,
scatter oregano sprigs and add capers.
Bake for 10-12 minutes. Remove,
cool and serve at room temperature.
The essence of this dish is the
speed with which it is cooked. Therefore the oven dish itself should be
an excellent conductor of heat. I find that a good quality stainless
steel works well.
To make a potato salad to serve
with the fish, quarter small new potatoes and place in a steamer.
Sprinkle with sea salt and fennel seeds. Cook until softened. Remove and
toss with olive oil and chopped chives. Serve with a spoonful or two of
Linefish Dressed Moroccan-Style
Delicious with quick steamed fine green beans tossed with olive oil and
seasoned with Lemon and Black Pepper Seasoning. Pass a good Italian-style
flatbread around the table to mop up the absolutely divine juices.
6 boned, but not skinned, fillets of Kingklip, Kabeljou, Cape Salmon,
Steenbras or Yellowtail (about 1.25kg in total)
Ina Paarman's Seasoned Sea Salt
1 red bell pepper
3 medium very ripe tomatoes, skinned, seeded and chopped
1 t (5 ml) coriander seeds, crushed
¼ t (1 ml) ground cumin
pinch of tumeric
1 red chilli, finely sliced
3 cloves of garlic, finely sliced with seeds
½ cup (125 ml) extra virgin olive oil
2 T (30 ml) lemon juice
1 T (15 ml) coriander leaves
Ina Paarman's Lemon and Black Pepper Seasoning
Slash a diamond pattern into the skin side of the fish to prevent it from
curling while cooking. Season the fish with Seasoned Sea Salt and leave to
firm in the fridge covered with clingfilm and an ice brick on top to keep
the fish deep chilled while making the sauce.
Roast the bell pepper under a hot grill
or over an open gas flame until the skin is charred. Put into a dish and
cover so that it will 'sweat', making the skin very easy to pull off when
cold. Prepare the tomatoes and keep on one side. Toast the coriander seeds
in a small dry pan. As soon as they are aromatic, pour them into a mortar
with the tumeric and cumin. Pulverise with the pestle until coarse ground.
Add spices, chilli, garlic, olive oil and lemon juice to tomatoes. Peel the
red pepper, slice into fine strips and add to tomato mixture. Add the fresh
coriander and mint. Season to taste with Lemon and Black Pepper Seasoning.
Heat a ribbed cast iron griddle pan
until very hot. Brush the fish on all sides with a generous layer of olive
oil and cook meaty side down first. Turn and cook skin side down until fish
is just done. Alternatively cook the fish on the braai.
Divide fish between 6
plates. Dress with a generous serving of the well stirred chunky sauce
The secret of this excellent method of
cooking fish is to use a heavy-bottomed, fluted cast iron pan with a metal handle,
which may be placed in the oven. A flat cast-iron saucepan is also
suitable. Pan-fry the fish until brown on one side, turn it and then bake
it quickly in a hot oven for about 10 min
4 T (60 ml) olive oil
4-6 thick fish cutlets (any firm fish such as kingklip, yellowtail,
geelbek, steenbras, etc is suitable)
Choose a large fish and ask the fishmonger to cut bone-in slices from the
centre of the fish, at least 2cm thick
Ina Paarman's Lemon and Black Pepper Seasoning
Preheat the oven to 220°C. Cut off the bony
fin end of each cutlet and rub the fish liberally with olive oil on both
sides. Season both sides. Heat the pan, without oil, until hot. Place the
oiled and seasoned fish in the dry, hot pan and brown one side only. Turn
the fish. Place the entire pan with the fish immediately into the preheated
oven. Bake for 8-10 minutes. Remove the fish from the oven and serve topped
with slices of flavoured butter.