Hello!

Yay for a few things:
*Last week of August – good riddance, hello Spring!
*New season of Masterchef SA is underway, love it!

So, I headed off to Woolies for my weekly ‘fresh’ shopping – all the greens, etc, and I spotted some angelfish fillets. Coincidence that this was the first #MCSA Bootcamp challenge ingredient..?! Hmmm…

Luckily I didn’t have to skin and fillet this one myself {although, bring it on!}, it’s already fabulously ready to cook, thanks Woolies!

Ok, anyways, so here’s what I got up to with my lovely fillets:

This is one of my all-time favourite recipes and can be used for pork, chicken or fish – my mom’s recipe.

You will need:

4 Angelfish fillets

1/4 cup cream

1/4 cup dry white wine

2 tbs freshly squeezed lemon juice

Salt & pepper to taste

Butter

1 tbs capers

2 handfuls green beans, steamed

4 large handfuls spinach, stir-fried in olive oil & butter

 

Start by preparing your greens first.

Next, season the fish fillets and fry in butter {about 2 tbs} on a medium heat until golden and almost cooked through.
Add a sprinkle of lemon juice and remove the fish from the pan.
De-glaze the pan with the white wine. and reduce the heat to low.
Add the rest of the lemon juice and another chunk of butter.
Add the capers and cream and let the sauce reduce slightly.

Return the fish to the pan and let it cook through – please, please, please do not overcook the fish!

Serve it on a bed of spinach and green beans and drizzle generously with the sauce and capers.

 

This recipe is of course, completely #Banting-friendly – another big yay!

Enjoy! x