I have finally taken the plunge and decided to cook with fresh fish, well as fresh as it can be from a supermarket! (I was recently told that even fish sold as fresh can be frozen and then just defrosted.)
For Dre's birthday I surprised him with a trip to Dullstroom, which we will be going on this coming weekend. He just loves to fly fish, but hasn't been as often as he would like to, so I thought it would be the perfect gift. It is nerve wrecking trying to decide on a place to get away from it all, don't you think? The questions constantly play in your head: Do the rooms match expectations? Is there a nice ambiance? Are the owners friendly? How good is the food, really? Is the setting memorable? And no matter how many comments from ex guests you Google, there is still that flutter of uneasiness - especially when it's a surprise for the one you love.
One of the last times Dre went fly fishing, he was so eager to catch his fish that his foot slipped and instead of catching his fish he landed up with the fishies instead... It was rather amusing, although he didn't think so. Hopefully this time he will catch a few trout and not just a cold :) Maybe I'll even have the guts to cook one.... time will tell :)
When I spotted angel fish at Woolies, I was eager to try it - at first I had no idea what I was going to do with it, but the cogs in my brain started working when I saw the cutest little brinjals and decided to pair them with baby potatoes.
Baby veggies not only look cute, they also taste so much sweeter.
Marinated Angel Fish with Roasted Baby Veggies:
(Serves 2 - 3)
1 Whole Angel Fish Fillet
1 - 2 Onions, Cut into Chunks
6 - 8 Baby Potatoes, Cut in Half
1 Punnet Baby Brinjal, Cut in Half or Quarters (Depending on Size)
1 - 2 Teaspoons Dried Chilli
Zest of 1 Lemon
Juice of 1 Lemon
Handful Fresh Oreganum
Heat oven to 180 degrees
Marinade fish in chilli, lemon zest, olive oil, herbal salt and fresh oreganum - set aside until needed
Place veggies in an oven dish covered in tin foil
Season with paprika, herbal salt, fresh oreganum and drizzle with olive oil and add a squeeze of lemon juice
Roast in the oven for about 20 - 30 minutes or until tender, but slightly charred
Bake the fish in the same tin foil, for the flavour, for about 8 - 10 minutes depending on the thickness (be careful not to overcook, keep checking it)
Squeeze some lemon juice over the fish just before serving
There is one place that I do not have any worries about visiting and that is Laird's Lodge in Plett. It always surpasses my expectations - from the super efficient, friendly staff, to the gorgeous luxury suites and the mouth-watering food. I am so thrilled to be doing a workshop there on the 10th December - I get to give guests tips on cooking with allergies as well as providing fresh ideas with Chef Tjaart Walraven. To find out more on this special, the rates have been lowered significantly over December!Click this link. It is not just for allergy sufferers; this offer is for everyone and is not to be missed!