Cape whiting with warm baby spinach salad and rosa tomatoes

Try this delish fish served with a mixture of white balsamic vinegar and olive oil and sprinkled with chopped parsley.
recipe,seafood, salad
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Recipe from: 29 September 2015
Preparation time: 15 min
Cooking time: 15 min


  • 20
    sunflower oil
  • 500
    Cape whiting, cubed
  • 200
    couscous, cooked according to pack instructions
  • 4
    handfuls baby spinach
  • 1
    punnet baby rosa tomatoes
  • chopped fresh parsley, to serve
Servings: Change Serving


Heat the oil in a large frying pan. Gently fry the fish until it just starts to turn golden, season to taste with salt and freshly ground black pepper.

In a large bowl mix the couscous and baby spinach leaves together. Toss in the rosa tomatoes and arrange the Cape whiting on top.

Text and image source: Ideas magazine

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Read more on: recipe  |  seafood  |  salad

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