Herb Crusted Fish with Rice Pilaf


Serves 4

For the pilaf:

2 Tbs oil

1 tsp black mustard seeds

1 onion, chopped

1 stem of curry leaves

1 tsp turmeric

1 cup Spekko basmati rice

1 cup Nederburg Winemaster’s Reserve Chardonnay

2 cups vegetable stock

2 tsp salt


For the herb crusted fish:

4x 200g hake fillets, deboned and skinless

Salt and pepper

1 cup Panko breadcrumbs

4 Tbs olive oil

2 Tbs chopped fresh coriander

½ lemon, zested and juiced

Pinch chilli flakes



For the pilaf, Heat oil in a pan, then add mustard seeds until they begin to pop.

Add onion and curry leaves the sauté until softened.

Add turmeric, rice and salt then stir to coat. Add the wine, then allow to reduce.

Add stock, cover with a lid, turn down to a simmer, then leave to cook for 15 minutes.

Turn off the heat and leave to stand for another 10 minutes.

Fluff up with a fork before serving.


For the fish, preheat oven to 200C

Mix together breadcrumbs, olive oil, coriander, lemon zest and chilli flakes.

Sprinkle crumbs onto the fish, then bake for 15 minutes or until the fish is cooked through and the crust is golden.

Serve with extra lemon wedges.