Ingredients

  • 1/2 teaspoon balsamic vinegar
  • 150g cucumber
  • 1 teaspoon extra virgin olive oil
  • 5 leaves of mint or basil
  • 2 tablespoons olive oil
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 teaspoons sesame seeds
  • 1/2 cup Sugar
  • 120g sun-dried tomatoes in oil (oil drained)
  • 400g firm white fish fillet (I used kingklip)

Ready In 45 Minutes

Servings: 2

Cooking Instructions

Step 1

  • Pre-heat the oven to 200 deg Celsius.
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Step 2

  • Lay a sheet of baking paper on a baking tray and grease it lightly with olive oil.
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Step 3

  • Lay the whole fish fillet on the baking sheet and rub the fish generously with the rest of the olive oil.Season with salt and pepper. I like to use Masterfoods Garlic Pepper whenever a recipe calls for salt and pepper.
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Step 4

  • Place the fish in an oven pre-heated to 200 deg Celsius for 15-20 minutes until fish is cooked. Do not overcook the fish. The standard, fan-forced or grill functions of the oven may be used.While the fish is cooking, lightly peel a piece of cucumber. About 150g large. Leave some skin on for a prettier appearance.
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  • Length: 20 minutes

Step 5

  • Cut the cucumber into strips and trim off the seeds. Retain the crunchy parts. Dice the cucumber strips. Set aside the cucumber dices in a bowl.Use only sun-dried tomatoes that are soaked in oil.
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Step 6

  • Remove the tomatoes from the jar and drain the excess oil.
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Step 7

  • Cut the tomatoes into small pieces.
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Step 8

  • Add the tomatoes to the cucumber.Stack 5 leaves of mint or basil together.
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Step 9

  • Roll up the stack of leaves. Using a pair of kitchen scissors, cut the herbs into fine strips.
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Step 10

  • Add them to the tomato mixture.
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Step 11

  • Add salt and pepper to taste, 1/2 teaspoon of sugar, 1 teaspoon of extra virgin olive oil, 1/2 teaspoon of balsamic vinegar and 1 teaspoon of toasted sesame seeds. Stir the tomato relish mixture well to combine.
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Step 12

  • Remove the fish from the oven.
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Step 13

  • Cut into servicing portions and place the relish on the top of the each fish fillet.
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Step 14

  • Garnish with sprigs of mint or basil.
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