Citrus roasted fish with capers

Recipe from: 5/1/2002 12:00:00 AM

Ingredients 7
Servings 4


  • 4
    thick Cape salmon steaks (geelbek) or other fish of your choice
  • 30
    olive oil
  • juice of 1 lemon
  • sea salt and milled pepper
  • 1
    lemon, very thinly sliced
  • 1
    orange, very thinly sliced
  • 1/4 cup capers


15 minutes

Place steaks in a roasting pan.
Mix olive oil, lemon juice and seasoning together and rub into fish.
Place 4 overlapping citrus slices over each fish steak (2 lemon, 2 orange).
Scatter with capers, drizzle with a little extra olive oil and bake in a preheated 200 °C oven for 10-15 minutes, depending on the thickness of the fish.
If it all looks a bit pale, pop fish under a preheated grill to brown.
Serve with grilled courgette ribbons and boiled or mashed potatoes.

This fish dish cries out for a full-bodied, crisp, Sauvignon Blanc with high acidity to cope with the lemon and the capers.


Read more on: fish/seafood  |  roast

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