Hello #LoyalRoyals
As we veer into the festive season at a break-neck pace, we thought of creating some easy, minimal-ingredient recipes for you to have on hand when the pressure is on. We’ve had a craving for fish of late, so here is the simplest recipe on the planet, using our zingy Thai Pesto!
Use the SASSI green-listed fish guide to help you choose some succulent, fresh fish. Pour yourself a glass of crisp white, put on the music and relax in the midst of this crazy, yet special time of year.
With love from a busy Palace
HRH Kathleen
You will need
Per serving
220 g sustainable linefish (we used Yellowtail for its firm flesh and mild gamey flavour)
1-2 Tbsp Thai Pesto
1-2 Tbsp olive oil
To serve
120 g potato mash
75 g seasonal green veg
How to
1. Combine the olive oil and pesto and set aside.
2. Heat some olive oil in a heavy-based frying pan. Place the seasoned fish fillet skin-side down and cook for approximately 4-6 minutes before turning and cooking until the flesh is just cooked through (you don’t want to overcook yellowtail as it can dry out).
Plate your mash first, top with the fish and pour over your Thai Pesto drizzle. Serve with lightly steamed fresh, seasonal green veggies or a simple salad.
Recipe and food styling by Michelle Parkin.
Michael Olivier’s Choice
Glen Carlou Unwooded Chardonnay 2017
A good tranche of fish looks for a good glass of wine. The Glen Carlou Chardonnay 2017 is untrammelled by oak and offers wonderful Chardonnay fruit.
Looks like Bottled in a clear glass Burgundy shaped bottle under screw cap. Elegant livery. In the glass, a pale golden straw.
Smells like Whiffs of citrus, desiccated pineapple and melon.
It tastes like Gentle thread of acidity runs through from entry to exit. Fruits like mango, melon and ripe white fleshed peaches. The soft creamy palate from lying on the lees, gives the impression of sweetness, even though the wine is technically dry. Great glass on its own for sunset sipping. And made for food….
