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Flash-roasted fish with red pepper sauce

Pots 'n' Pans With Miriam Humbe


Flash-roasted fish with red pepper sauce

Preparation time: 10 minutes
Cook time: 5-8 minutes
Serves: 4
•flesh of 2 roasted red peppers
•¼ cup stock or orange juice
•salt and ground black pepper 
•4 x 180-200g boneless fish fillets
•¼ cup good olive paste, or herb pesto or other flavour paste
•4-6 sliced courgettes or a large bunch green beans, ends trimmed off
Pre-heat oven to 250°C. To prepare sauce, purée red peppers with stock or juice until smooth. Season to taste with salt and pepper. Put to one side (it will keep for several days in the fridge and can also be frozen). 
To cook fish, place fillets in a lightly oiled baking dish and fold under any thin edges. Spread with olive paste or another paste or pesto. Bake fish for 5-8 minutes until flesh shows very little resistance when pressed. Check after 5 minutes. Do not over cook – the fish should still be slightly translucent in the centre and not flake too easily. While fish cooks, heat red pepper sauce and cook courgettes or beans.
To serve, spoon Red Pepper Sauce into the centre of each plate. Top with a mound of beans and place fish on top.
Refreshing ginger fruit salad
Make a refreshing salad with fizz. 
 •Preparation time 20 min 
•Total time 1 hour 20 min 
•Ingredients 9 
•Servings 8 
Cup ginger ale 
Tablespoon honey or light brown sugar  1/2 
Teaspoon grated lime peel  2 
Teaspoons fresh lime juice  2 
Nectarines, halved, pitted and sliced  1/2 
Cup seedless green grapes, halved 
Cup seedless red grapes, halved  1/2 
Cup fresh raspberries  1/2 
Cup fresh blackberries 
•1 In large bowl, combine ginger ale, honey, lime peel and lime juice; mix well. 
•2 Add all remaining ingredients; stir gently to combine. Cover; refrigerate at least 1 hour before serving.