Yet another good reason to put fish on your menu

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? 

Niçoise-style salad

Create 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.