Cape Town Fish in Foil

While I was in Cape Town visiting friends and family, I had the pleasure of cooking with my sister. She made me this heavenly fish dinner. The shores of Cape Town are abundant with Kingklip. Halibut would be a perfect substitute! The benefit with this recipe is that it could be cooked on the grill or in the oven!

 Recipe

Serves 4

Ingredients

  • 4 thick firm pieces of fish

  • Foil

  • 4 handfuls of fresh washed baby spinach

  • 4 tablespoons fresh basil

  • 4 tablespoons drained capers

  • 4 tablespoons chopped pitted black olives

  • 4 tablespoons fresh lemon juice

  • 4 tablespoons olive oil

  • salt and pepper

  • 8 tablespoons tomato paste

  • 4 tablespoons pesto

  • 4 tablespoons grated parmesan cheese

    Method

  1. Cut out 8 large squares of foil big enough to encase the fish fillets. Place 2 squares on top of each other.

  2. Place a handful of spinach on each square.

  3. Season the fish fillets and place on top of the spinach on each square.

  4. Season each fillets with lemon juice and olive oil.

  5. Spread 2 tablespoons of tomato paste on top of each fish fillet.

  6. Spread 1 tablespoon of basil pesto on top of the tomato paste on each fish fillet.

  7. Spoon 1 tablespoon each of basil, capers and olives on top of the pesto on each fillet.

  8. Season some more on top and drizzle more olive oil.

  9. Lastly finish off with the grated parmesan cheese.

  10. Seal the fish parcels securely and place on a hot grill or 400 F oven for approx. 12-15minutes or until an internal temperature of 145 F is reached. Rest for 5 minutes before opening the fish parcels!

 Chef Joanne shared this recipe on ‘The Tropical Daze Show’ Lead Pedal Radio!