Halibut and colourful zoodles

Marine Stewardship Council
2 servings Prep: 20 mins, Cooking: 20 mins
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Infused with aromatic herbs and a zesty touch, this dish is a celebration of fresh flavours and wholesome ingredients, promising a memorable and satisfying dining experience.

By Independent Contributor January 16 2024
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Ingredients (11)

2 fillets MSC certified white fish
200 g flour
1 green baby marrow
1 yellow baby marrow
3 large carrots
mango chutney — to taste
400 ml coconut milk
1 tbsp curry powder — or to taste
olive oil
sugar — to taste
salt and lemon pepper — to taste
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Wash the baby marrows and carrots and cut with a spiral slicer (spiralizer).

For the sauce, put some olive oil in a pan. Add curry powder and a little flour and sauté lightly. Then deglaze with coconut milk and season with mango chutney, sugar, salt and lemon pepper.

Dab the fish fillets with kitchen paper and portion them. Then season with salt and lemon pepper.

Heat some olive oil in a frying pan over medium heat. Lightly coat the seasoned fish fillets in flour, then add them to the pan and fry for about three minutes on both sides until translucent.

For the vegetable spaghetti, heat some olive oil in another pan. Then put the carrot spaghetti in first and cook briefly. Then add the baby marrow spaghetti and cook everything together to the desired doneness.

Alternatively cook the carrots and baby marrows separately and arrange them next to each other on the plate.

Afterwards, drain the fried fish on a paper towel and place on the plate with the vegetable spaghetti and curry sauce.

Chef Naledi’s Tip: Always cook baby marrows on medium heat to avoid producing excess water. South Africa’s famous local chutney works well in this recipe.

Recipe created by Chef Ralf Harms: “When I prepare fish with the MSC blue label, I know that enough fish is left in the ocean and marine habitats are not suffering irreversible damage, so that the fish population and ecosystems can remain productive and healthy.”

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