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  • 4 150 gram mangrove jack fillets or snapper / jewfish / blue eye cod

  • 1 l carrot juice

  • 1 cup diced cold butter

  • sea salt

  • cracked pepper

  • 1 lime juice only

  • 8 cups spinach

  • 2 finely diced garlic cloves

  • 1 tablespoon diced ginger

  • 1 finely diced birds eye chilli

  • 0.5 lemon juice only


  • 1.

    Reduce the carrot juice over a medium heat in a saucepan until it resembles a thick syrup.

  • 2.

    Whisk in the butter - a piece at a time off the heat - until you have a nice sauce consistency.

  • 3.

    Add the lime juice to balance out the richness of the butter & season with salt & pepper.

  • 4.

    Heat a frying pan and cook the fish skin side down until golden then turn over.

  • 5.

    In another pan - fry the garlic, chilli & ginger in a touch of olive oil and add in the spinach and cook for 1 minute and season with salt & pepper and a squeeze of lemon juice (then drain the cooked spinach - to lose as much water as possible)

  • 6.

    Pour the sauce in the middle of the plate and add the drained spinach, top with the cooked fish.

  • 7.

    This dish is very nice with a teaspoon of chilli jam on the side and also a potato rosti is a great accompaniment to this dish

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Posted by Charlie15Report
Sounds so good!

I would probably have to substitute fish, as I'm from Eastern Canada, and that is cold water territory.

Peter I really like how you give your idea of sides. Thank you for that.