Marinate the fish in a mix of Oded Garlic and Ginger paste (or make your own mix of garlic and ginger) mixed with olive oil, lemon zest and juice and some thyme.
Fry in the marinade for about 10 minutes.
Make sauce by adding one tsp of the garlic and ginger paste paste to crème fraiche and a squeeze of lemon.
Fry the leeks a bit as they take longer (frying pan covered with lid) and after 5 minutes add courgettes and asparagus.
Again cover with lid for another 10 minutes.
Slice the potato (with skin) very thin on a mandolin, and on a baking sheet mix 1 tablespoon of olive oil with some shakes of Ina Paarman’s potato spice mix.
Put in the oven at 200°C for 15 minutes. Turn them over once in between.
For more of Tastes and Treats' recipes click here