Fish – I just love fresh fish. But… I am a “no fuss fish” person – I am not one for these complicated fish recipes…the simpler, the better. Just baked or grilled or with the some subtle flavourings of lemon and herbs or just cooked whole over the coals – that’s my preference.
My most memorable meal consisted of fish. I recall so vividly the time I spent in Istanbul, Turkey…I had the most dreadful case of bronchitis and was feeling significantly sorry for myself. I was ambling along the Bosphorus River when I smelt this amazing aroma…. A local fishing boat was tied up alongside the pier and the fishermen were selling freshly grilled fish on ciabatta bread, with just a squeeze of lemon juice. A bite … and at that moment I felt so much better and I knew someone loved me.
I buy my fish from Julie Carter from Ocean Jewels in Cape Town (http://www.oceanjewels.co.za/ 083 582 0829) – if you don’t know Julie – go to her website and subscribe to her mailer. She is such a wonderful woman with the most beautiful smile and is always there to deliver ONLY the freshest of fresh fish to you! You simply cannot get better than that.
This past Saturday, down at the market, Julie recommended that I sample two little Pangas (Pterogymnus Laniarius its Latin name and it’s also on the sustainable green list). I decided to combine the fish with real Mediterranean flavours of olives, origanum, tomatoes and lemon. This dish reminds me of Turkey – and all the wondrous colours, sights, sounds and smell of the Mediterranean. It makes me feel loved and happy.
Enjoy its delicious!
- 2 Small whole fish - I used Panga +-500g each
- 2 Cloves garlic sliced
- Olive oil for drizzling over the fish and at the bottom of the baking tin
- ¼ t Dried origanum
- 1 Lemon, sliced
- Juice of one lemon
- 1 Bunch of spring onions
- Olive oil
- 250g Cherry tomatoes
- 100g Calamata olives
- White pepper for seasoning (I love white pepper with fish)
- Salt for seasoning
- Preheat oven to 200 °C.
- Pat fish dry with kitchen towel.
- Make small incisions into fish, placing the sliced garlic in the slits + fill the tummy of the fishes with olives, spring onions and sliced lemon.
- Drizzle with olive oil and season with origanum, salt and pepper.
- Add the rest of the ingredients to the pan and drizzle with olive oil and sprinkle with salt.
- Bake for 20 minutes with foil on or closed.
- Turn the oven onto grill, remove the foil + squeeze the lemon juice over and grill for 5-10 minutes.
- Serve with a fresh salad and bread.
- Enjoy its delicious.