10 – 16 October is National Marine Week, and what better way is there to celebrate the role the ocean plays in our lives than with a delicious meal made using responsibly sourced fish?
a salad of baby tomatoes, assorted salad leaves, blanched fine green
beans, boiled new potatoes and boiled eggs. Use smoked pepper mackerel
or cook yellowfin tuna, salmon or snoek by seasoning and drizzling it
with olive oil. Heat a griddle or cast-iron pan until very hot and sear
the fish on both sides. To make the dressing, blitz 1 cup white wine
vinegar, 3 sprigs chopped dill and chives, 2 t Dijon mustard, 4 cloves
crushed garlic, 10 small pitted and halved black olives, 1 T anchovies,
rinsed and sliced into slivers, 2 t rinsed and drained capers and 5
sprigs chopped parsley in a blender. Gradually add 4 T extra virgin
olive oil and check the seasoning. Anchovies, capers and olives are very
salty so you might not need to add salt.
Photographs Dirk Pieters
Recipes Prue Leith
Look out for the “Fishing for the Future” logo on the pack, which means you’re buying responsibly sourced fish. Shop for responsibly sourced fish here