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Ingredients

+

Method:

  • Butter 20 g
  • 150 g Linefish (e.g. Dorado, Swordfish, Kingklip)
  • Robertsons Fish Spice Pack
    Robertsons Fish Spice Pack
    2 g
    Added to cart: Robertsons Fish Spice Pack
  • Knorr Hollandaise sauce
    Knorr Hollandaise sauce
    250 ml
    Added to cart: Knorr Hollandaise sauce
  • JOKO 100% Pure Rooibos 200 x 2 g Envelopes
    JOKO 100% Pure Rooibos 200 x 2 g Envelopes
    12 g
    Added to cart: JOKO 100% Pure Rooibos 200 x 2 g Envelopes
  • As required Water (boiling)
  • 1/2 Lemon (zested)
  • 1/2 Orange (zested)

Preparation

  1. Method:

    • Melt the butter in a hot frying pan.
    • Season the linefish with the Robertsons Fish Spice. Add the linefish to the pan, skin side down and cook for 2-3 minutes.
    • Carefully turn the fish over and cook for a further 2-3 minutes, basting continuously. Once cooked, remove from pan and place on a paper towel to drain.
    • To prepare the Rooibos Hollandaise: slowly bring the Knorr Hollandaise Sauce to the boil. Pour boiling water into a cup and have ready. Dip the 6 Rooibos teabags quickly in the boiling water and add to the hot hollandaise.
    • Remove the teabags and squeeze over the sauce to get maximum flavour into the sauce. Add the zests and stir through.
    • To plate: place linefish onto plate and nape Rooibos Hollandaise over the fish. Serve with pak choi and deep-fried new potatoes.