Publications
Foto: Francois Oberholster
Prep Time: 15 minutes
Servings: 4
Cooking Time: 30 minutes
Ingredients
- 1 - long, thin orange sweet potato, thinly sliced
- 30ml - butter and olive oil
- 500g - hake fillets
- 5 - peppadews, chopped
- ½ - red onion, chopped
- - a handful cherry tomatoes, preferably stems on
- 1 - round feta, crumbled
- - lime wedges and basil, to serve
Method
Enjoy this dish with fresh bread to mop up all the delicious pan juices.
1 Preheat the oven to 220°C. Mix the sliced sweet potato with the butter and oil and spread in a single layer in a deep baking tray. Bake for about 20 minutes or until the slices are soft.
2 Preheat the oven grill. Move the cooked sweet potato slightly to the side and place the fish in the baking tray so that it is surrounded by sweet potato. Mix the peppadews, onion, tomatoes and feta and sprinkle over the fish. Season to taste with salt and pepper.
3 Place the pan directly under the oven grill until the fish is cooked and the topping is nicely grilled. Thin cuts of fish will cook in 5–10 minutes; turn thicker pieces over to grill a bit more if necessary. Once the fish flakes easily, it is ready to serve with the lime and basil.
