Pan seared shad fillet starter

On vine ripened tomato salad topped with mint and Coriander and Dijon dressing


  • 480g white fish fillets
  • 40g of real butter melted
  • 50ml vegetable oil
  • Ina Paarmens Garlic and herb spice
  • Flour to dust the fillets once seasoned before frying
Ingredients to top the fish
  • 2 garlic cloves crushed
  • 5 peppadews finely sliced
  • 1/2 cucumber finely diced
  • 2 tsp Dijon grain mustard
  • 1 bunch of chopped mint and coriander
  • Juice and zest of a lemon
  • 50ml grape seed oil
  • 30g chopped coriander
  • Salt and black pepper to your taste
  • Sweet chili or mango chutney
  • Oil
  • Tomato sliced
  • Balsamic reduction to garnish

Method to prepare the salad

Step 1

Finely dice the cucumber, red peppadews and add the chopped parsley ,chopped garlic, grape seed oil, grain mustard and salt and pepper to season the salsa topping. Add the lemon juice and lemon zest with a tablespoon of sweet chilli or mango chutney for sweetness this can also be substituted with a table spoon of brown sugar if you don’t have the latter

Method to prepare the fish

Step 2

For this dish make sure you use a fish with a firm flesh Season the fish with the fish spice and dust the fish in flour. Add some oil and butter to a pan and only when the oil is hot add the fish. Cook the fish until it starts to turn brown then turn and cook the other side until both sides are golden brown remove them from the pan and place them on some paper towel to remove the excess fat ready to serve. Slice the tomato present the fish and garnish with salsa and balsamic reduction.

Chef’s Tip

When making food always ensure you balance your flavours with the eight tastes sweet, sour, salty and savoury (Umami) and pungent. The taste pungent comes from garlic, chillies and spices. Oil or fat is the eighth taste and comes from vegetable oils, seed oils, butter or fats in meats as these give the food taste and flavour. Astringent and bitter are not used very often but make up the 8 tastes

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