This recipe works well with whole fish because the fish can hold its shape as it steams but also it’s beautiful when served whole. I used trout but you can any most white fish (Silvers line fish, Kingklip, Hake, Sole…etc)

What You’ll Need - Serves 2-3

  • 2 Whole Trout

  • 200g Cherry or Vine Tomatoes

  • 1/2 Onion (1 Small onion)

  • 4 Garlic Cloves

  • 2 Cups White Wine (or 1 Cup Vegetable Stock)

  • 20g Fresh Dill

  • 2 Tbs Capers

  • 1 Lemon

  • 1 Green Chili

  • Salt & Pepper to taste

Prep - 10 Minutes

  • Rinse and pat your fish dry with a paper towel and set aside in the fridge until ready to use.

  • Finely slice your onion and garlic.

  • Cut the tomatoes into halves.

Let’s Get Cooking - 30 Minutes

  • In a large pan with a lid, heat some cooking oil (whatever oil you use for cooking).

  • Add the onion and garlic and fry until the onions are soft.

  • Add the tomatoes and as they start to cook, press them with the back of your cooking spoon to mash them slightly.

  • Add your wine or stock. Let it simmer until the liquid reduces by half.

  • Add your capers, dill and the juice of a full lemon. Season with salt, pepper and combine.

  • Take your fish out of the fridge and season with salt. Reduce the heat on your stove to low-medium.

  • Add the fish to the pan, cover and allow to steam for 20 minutes.

  • Serve with some fresh bread, parsley and lemon wedges.

Love,

V

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