For this recipe, refer back to our simple method of smoking fish at home without using a smoker. If you have a smoker at home, even better! But for those of you who don’t, it will only take you a few minutes to use our method to create smokey, golden delicious Angel Fish to use in the following recipe.
- 350g baby potatoes
- 100g crème fraîche
- 1 heaped tsp horseradish sauce / cream
- juice of 1 lemon or 3 Tbsp lemon juice
- 2 smoked angel fish fillets
- 1 bag of watercress, baby spinach or similar leafy green
- Rinse the baby potatoes and boil in a pot of salted water for 15 - 20 minutes or until tender
- While the potatoes are cooking mix the crème fraîche, horseradish cream and lemon juice in a separate bowl and season with salt and pepper as desired. Set aside to dress the salad at the end
- Separate the angel fish fillets into strips and set aside
- Once the baby potatoes are cooked, drain and allow to cool
- Cut the baby potatoes into halves
- In a large bowl add the leafy greens, baby potatoes and three quarters of the angel fish strips
- Pour the dressing over and toss until covered
- Place the dressed salad on a serving dish and garnish with remaining angel fish strips
This recipe is great served as a side with a braai, or even as a whole meal on its own. Enjoy!
Before I get started with this juicy recipe, let me first give you a quick guide to easily removing the pin bone from your Greenfish Angel Fish fillets.
Place your fillets on a chopping board and identify the long pin bone running down the centre.
Using a sharp knife run the blade along either side of the pin bone, removing it from the centre.
Wasn’t that easy… pin bone removed and two beautiful fillets ready to get soaked in garlic, butter and herbs!
Now that you have successfully removed the pin bone, lets get stuck into our recipe!
- 4 x Greenfish Angel Fish Fillets (pin boned)
- 2 x lemons or 6 Tbsp lemon juice
- 4 x garlic cloves
- 2 teaspoon dried Thyme
- 2 teaspoon dried Mixed Herbs
- Salt & Pepper to taste
- 4 Tbsp Butter
- 4 Tbsp Olive Oil
- In glass dish add the juice of two lemons, minced garlic cloves, herbs, salt and pepper and cover the fish fillets with the marinade on both sides.
- Leave covered in the fridge for approximately half an hour.
- In a frying pan add the butter and olive oil and heat the pan on a high heat.
- Add the fish to the sizzling pan (reduce the heat to medium).
- Allow the fish to cook for approximately 3-5 minutes per side depending on the thickness of the fillets.
- Baste the fish with the butter and olive oil frequently while cooking.
- Fish is done when it flakes easily with a fork.