If you follow the Easter tradition of choosing fish over meat on Good Friday, make new memories and enjoy Roodeberg Classic Rosé with family and friends while tucking into delicious baked kingklip or hake.
This gorgeous salmon-pink wine pairs beautifully with fish. Whether you opt for the more luxurious kingklip, usually kept for special occasions, or hake, the more pocket friendly, everyday favourite, it’s a match made in heaven.
Throughout the world, Easter is deeply connected with culinary traditions and for many it is customary to eat fish instead of meat on Good Friday.
While pickled fish is the food of choice over Easter particularly in Cape communities, foodie Elmarie Berry serves up a delicious alternative with her light and zesty baked fish, mint & lemon yoghurt recipe.
Roodeberg Classic Rosé 2020 ticks all the boxes with subtle aromas of strawberry, candy floss and raspberry intertwined with hints of rose petals and Turkish delight.
Roodeberg Classic Rosé 2020 is available at leading stores countrywide or the Roodeberg Emporium at R80 a bottle. For online sales visit https://www.kwvemporium.co.za/
Elmarie Berry’s Baked fish with mint & lemon yoghurt
Lemon & mint sauce
250ml plain yoghurt
2 tablespoons olive oil
2 tablespoons fresh mint, chopped
1 lemon, rind
Salt and black pepper to taste
Baked fish – Kingklip or Hake
1 side of white fish, cleaned and scaled (approximately 2,5kg)
4 tablespoons softened butter
2 tablespoons fish spice
2 lemons, halved
Preheat the oven to 200°C.
Place the fish on an oiled roasting tray and rub the softened butter all over it. Sprinkle with the fish spice and cover with foil.
Place in the oven and allow to bake for 12 – 15 minutes and then remove the foil. Allow to bake for another 5 minutes or until cooked throughout.
Meanwhile, mix all the ingredients for the yoghurt sauce.
Serve the fish with a generous spoonful of the yoghurt sauce and a fresh salad.