Cook Time 20 minutes | Serves 2
(including 15 minutes preparation time)
My husband and I love eating out but that became a bit tricky when Lonwabo and Linamandla arrived. So, we came up with a plan to enjoy a weekly romantic dinner for two, at home. Our date night is on a Thursday and I usually cook something special, while Brian’s duty is to bring home a little present. This dish is a date-night special that now makes a regular appearance because my whole family loves it.
- 30ml olive oil
- 2 cloves garlic, crushed
- 100g mushrooms, sliced
- 1⁄2 red pepper, sliced
- 100g Swiss chard or spinach
- 15ml fresh thyme, chopped
- Zest of 1⁄2 lemon
- Sea salt and freshly ground black pepper
- 2 x 250g fresh salmon fillets, skin off
- 140g sugar snaps
- Juice of a lemon wedge
- Micro herbs, to garnish
Preheat the oven to 200°C and lightly grease a baking tray with cooking spray. Heat the oil in a large non-stick frying pan and sauté the garlic for a minute. Add the mushrooms and cook over high heat for 4 minutes until slightly soft. Add the red pepper and cook for another 2 minutes.
Next add the Swiss chard, thyme and lemon zest and cook for about 3–4 minutes until wilted. Season and leave the stuffing to cool.
Make a lengthways slit on the fish fillets to make room for the stuffing. Stuff each fillet and place them on a baking sheet. Lightly season and bake for 10 minutes.
Add the sugar snaps and bake for a further 2 minutes until the fish flakes when tested with a fork and the veggies are lightly cooked but still crunchy. The fish should be pink inside.
Transfer to a serving platter, finish with a squeeze of lemon juice and garnish with micro herbs.
Serve while still warm.
Recipe and image from Welcome to My Table by Siba Mtongana – available in Aus soon!