This pan-fried fish infused with Rooibos is a game changer, and will definitely impress your diners. With just a few ingredients, I found this dish to be quick and delicious. CHEF BRADLEY KAVANAGH P R E P T I M E 10 MINUTES C O O K I N G T I M E 5 MINUTES MAKES 1 MAIN COURSE INGREDIENTS 20 g 150 g 2 g 250 ml Butter Linefish ( e.g. Dorado, Swordfish, Kingklip) Robertsons Fish Spice Knorr Hollandaise Sauce As required 6 ½ ½ Water (boiling) JOKO ROOIBOS TEABAGS Lemon (zested) Orange (zested) METHOD 1. Melt the butter in a hot frying pan. 2. Season the linefish with the Robertsons Fish Spice. Add the linefish to the pan, skin side down and cook for 2-3 minutes. 3. Carefully turn the fish over and cook for a further 2-3 minutes, basting continuously. Once cooked, remove from pan and place on a paper towel to drain. 4. To prepare the Rooibos Hollandaise: slowly bring the Knorr Hollandaise Sauce to the boil. Pour boiling water into a cup and have ready. Dip the Rooibos teabags quickly in the boiling water and add to the hot hollandaise. 5. Remove the teabags and squeeze over the sauce to get maximum flavour into the sauce. Add the zests and stir through. 6. To plate: place linefish onto plate and nape Rooibos Hollandaise over the fish. Serve with pak choi and deep-fried new potatoes.
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