Herb crust
200 ml bread crumbs
100 g soft butter
50 g finely grated hard cheese (such as parmesan or pecorino)
50 ml chopped mixed herbs (such as parsley,
fennel and oregano)
2 ml salt
Squeeze of lemon juice
Zest of ½ lemon, finely grated
Mix all the ingredients for the herb crust together and refrigerate.
Roll the herb crust out between two layers of plastic wrap, to a thickness of approximately 2 mm. Remove the one
layer of plastic wrap and cut the herb crust into portions to cover the fish fillets.
Place the covered fish fillets on a roasting pan and grill for 5 minutes. Do not turn it over. Serve immediately with
asparagus (or baby potatoes) and extra shavings of pecorino cheese.
Two experts and regular contributors to AgriCulture, Susina Jooste,
the director of The Private Hotel School in Stellenbosch, and Henk
Stander, a keen fisherman and the General Manager of the Aquaculture Unit at Stellenbosch University, joined forces to provide South
Africans with a step-by-step guide to enjoying fish without fear.
This guide will also give you valuable guidelines when buying fish
and seafood; it will also explain to how store or freeze your purchase
before cooking. There even are step-by-step instructions, and photos, on how to gut a fish, fillet it or cut it into steaks. This guide will also
take the fear out of making fish stock and it will show you how to
smoke your own fish.
The recipes have been divided into two main sections: Freshwater
Fish and Sea fish and Seafood. There are with delicious recipes ranging from grilled trout with mango and pawpaw salsa and a trout
pâté to whole kabeljou in onion crust on the braai. Don’t forget the
crab and coconut curry! All these recipes are easy to make.