Baked white stumpnose with crispy vegetable recipe by Nicky Versveld paired with Launer Hill Sauvignon Blanc.
Ingredients
1 fresh white stumpnose (or red roman)
sea salt and freshly ground black pepper
1 lemon
all-purpose seasoning (I use good old Aromat ®)
garlic and herb seasoning (Ina Paarman)
olive oil
A handful of fresh mixed herbs, roughly chopped (parsley, garlic chives, coriander)
4 baby carrots, julienned
4 courgettes (baby marrows), julienned
1 sweet red pepper, julienned
a handful of mange tout
Recipe
Serves 4
Preheat the oven to 180°C.
Slice open the fish along its length. Remove the strip of small bones along the sides, top and bottom (or ask your fishmonger to de-bone fish for you). Using a very sharp knife, make thin incisions just through the skin, about 5 cm apart, along the length of the body.
Lay the fish whole on an oven-proof serving platter. Season the cavity with salt and pepper and a generous squeeze of lemon juice from half a lemon. Close the fish and sprinkle with all-purpose seasoning, garlic and herb seasoning, and salt and pepper. Squeeze the other half of the lemon over the body of the fish. Drizzle with olive oil. Garnish with chopped herbs. Place the julienned vegetables around the fish on the platter. Bake for 20 minutes. Remove, add another drizzle of olive oil and a squeeze of lemon juice, and place under the grill for about 5 minutes.
Wine Pairing
Launer Hill Sauvignon Blanc
Cook’s Tip
'I never freeze fish! I get whatever's fresh.'