Spicy Whole Roast Cape Bream
Have you ever wondered how you can add Banhoek Chilli Oil to your favourite fish recipe?
Recipe Serves 4
The best way to cook fresh fish is to roast it on the bone, Harders, Bream Gurnard, Geelbek, all delicious, served with a simple gremolata oil dressing to enhance natural flavours.
Whole Fish 1,2kg Fresh cape Bream on the bone Salt 100ml olive oil
Pre heat your oven to 175 C.
Place a pan on moderate heat and add the olive oil, while the pan is heating, score the fish on both sides. With a sharp knife. This will ensure even cooking and crisp skin.
Just before the oil hits smoking point, add the fish and sear. Once well browned, turn over and brown the other side on the fish.
Place the pan in the Oven and roast the fish for 8 – 10 minutes depending on the thickness. Cook game fish a little shorter to ensure they remain moist.
Gremolata 100g flat leaf parsley, roughly chopped 2 lemons zested 2 garlic cloves, thinly slices
Juice of one lemon. Lashes of Banhoek Chili Oil Seasoning
Mix the lemon zest, parsley, and garlic together. Add the lemon juice and a generous lashing of Banhoek Chili Oil.
Spoon the dressing over the roast fish, serve with Fresh bread (to soak up the fishy juices and dressing) and fresh radishes for a peppery bite.