• 400-500g Rockling fillet

  • 100ml Lemon oil

  • ½ cup of dill

  • ½ a Cape seed loaf, sliced

  • 100g baby spinach

  • 1 clove of garlic

  • 25g butter

  • iceberg lettuce

  • Lemon Oil

  • ½ preserved lemon

  • 100ml light olive oil


  • 1.

    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.

  • 2.

    Place the “swirled” rockling onto a tray and cover with half the lemon oil and allow to sit for at least 1 hour.

  • 3.

    Cut circles from the cape seed loaf slices, brush with lemon oil and place in an oven set at 180c for 15 minutes.

  • 4.

    Place lettuce leaves into the base of the steamer. Place the rockling swirls onto lettuce leaves and steam for 8-10 minutes.

  • 5.

    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.

  • 6.

    Serve the Rockling swirls on top of the crispy cape seed bread with spinach.


For more information and recipes from this series, click on the following link

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