A light and refreshing dish, perfect for a midweek dinner.
Yields: 2 Servings
1 Pack Food Lover’s Kingklip Prime Cuts, thawed
Butter, for frying
Oil, for frying
Seasoning flour, for frying
1 Clove Garlic, peeled
180 mlFood Lover’s Canola Mayonnaise
1 tbspFood Lover’s Extra Virgin Olive Oil
1 tbspLemon Juice
1/4 cupBasil Leaves, chopped
1/4 cupMint Leaves, chopped
1/4 cupParsley Leaves, chopped
1The aioli can be made in advance and stored in fridge until required.
2Mash salt and garlic together to form a smooth paste. In a blender or processor, combine herbs and blitz until fine; add mayo, olive oil, lemon juice and mashed garlic. Blitz until a smoothish green sauce is obtained. Refrigerate.
3To prepare fish, pat the fillets dry with paper towel. Lightly sprinkle with seasoned flour. Heat oil and butter 50/50 in a pan; when a bit of flour dropped into the pan fizzes, place fish in pan, seasoned side down. Fry gently for a few minutes; season top side and turn fish over to cook the other side. Total cooking time should not exceed 7-8 minutes. Gently remove fish with a slotted spoon and place immediately on plates, ready to serve. Serve with the Green Aioli and a lovely mixed salad.