Remove the skin and all the bones from the fish, cut into approx. 4 thinner fillets. Place some dill on each fillet then roll into a swirl and secure with a toothpick.
Place the “swirled” rockling onto a tray and cover with half the lemon oil and allow to sit for at least 1 hour.
Cut circles from the cape seed loaf slices, brush with lemon oil and place in an oven set at 180c for 15 minutes.
Place lettuce leaves into the base of the steamer. Place the rockling swirls onto lettuce leaves and steam for 8-10 minutes.
Finely slice the garlic clove and toss in a small amount of hot butter and a splash of lemon oil in a fry pan. Once the garlic is softened add the spinach and cook until wilted.
Serve the Rockling swirls on top of the crispy cape seed bread with spinach.
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