With summer on its way there’s no better time to enjoy the goodness the ocean has to offer us. dressed up with garlic, chillies, wine and prawns and served on a bed of ratatouille, this restaurant-style dish looks good and tastes great!
Grilled Line Fish with Prawns in a White Wine Broth
Two 200g portions fresh line fish (like Dorado); seasoned flour to dust; 100g PnP Butter; 4 cloves garlic, sliced; 2 red chillies, chopped; juice of 1 lemon; 150ml white wine; 2 tsp fish sauce; 6 prawns, peeled and deveined; 2 tomatoes, centres and pulp removed, and diced; 10 basil leaves, torn; small bunch chopped chives; rocket
Dust the fish with seasoned flour and pan fry in the butter until the flour just colours. Turn the fish over, add the garlic and chilli, cook for a further minute. Place the frying pan (with metal handle) into the oven and bake at 180°C until cooked, about 5 minutes. Remove pan from oven, then deglaze with lemon juice, white wine and fish sauce over heat, and reduce by half. Add prawns and after a minute add the tomato and herbs. Serve in a large pasta and soup bowl with loads of crisp bread to dunk.
Serves 2.
Ratatouille à la Harvey’s
4 courgettes, sliced lengthways, rubbed with rock; salt and a pinch of dried rosemary; 1 red pepper, cut in half and deseeded, roasted until soft; 1 brinjal, sliced and fried until crisp and golden; Marinate the above ingredients with 5 basil leaves torn, 2 tsp PnP White Balsamic Vinegar, 5 tsp PnP Olive Oil, 1 tsp honey, 1 clove finely diced garlic and salt and pepper to taste. Leave for two hours at least, and warm through to serve. Serves 2.
Chef’s tips
- Always buy fresh firm fish. Firm fish works better with this dish.
- You can substitute the wine with 1/3 verjus and 2/3’s water.
- To add your own twist to this dish, throw in some mussels. If the mussels haven’t opened once steamed, then throw them away as they’ve gone to mussel heaven.
- Cous-cous would be the ideal starch for this dish.
- Feel like a touch of decadence? Add a pinch saffron when cooking.
All ingredients available from Pick n Pay Supermarkets and Hypers KZN. Recipes by Andrew Draper of Harvey’s, Morningside
Pictures: Jacqueline Putz
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