Recipe and styling by Illanique van Aswegen
Angelfish and prawns with buttered fennel and chickpeas
- 5ml (1 tsp) butter
- 5ml (1 tsp) olive or avocado oil + 15ml (1 tbsp) extra, for frying
- ½ red onion, sliced
- 5ml (1 tsp) garlic, crushed
- 300g vine tomatoes
- 80ml ( cup) white wine
- 1 x 410g tin tomatoes
- 100g prawns, shelled and deveined
- 100g (1 cup) pitted green olives
- 15ml (1 tbsp) caperberries
- 250ml (1 cup) baby spinach
- salt and freshly ground black pepper, to taste
- 2 portions (350g each) angelfish
- 200g baby fennel, fronds removed
- 15ml (1 tbsp) butter
- 200g (1 cup) cooked chickpeas
For the angelfish, heat the butter and 5ml (1 tsp) oil in a pot over medium heat. Stir in the onion, garlic and vine tomatoes, and fry for 2 minutes.
Add the white wine and allow the alcohol to cook off for a minute. Stir in the tinned tomatoes and cook for 10 minutes. Add the prawns and cook until they are tender, another 3 – 4 minutes. Stir in the olives, caperberries and baby spinach, and remove from heat. Season to taste.
Heat the extra oil in a pan and fry the angelfish portions until golden, 1 minute on each side. Add fish to the tomato sauce, cover with a lid and cook for a few minutes until done.
For the fennel, bring a pot of water to a boil. Add the baby fennel and let it simmer until tender, 8 – 10 minutes.
Heat the butter in a pan, strain the fennel and add to the melted butter. Gently fry the fennel for a few minutes, stir in the cooked chickpeas and season to taste.
Spoon the sauce into a serving bowl, add a portion of fish and serve with the buttered fennel and chickpea
To make things easier you can make the sauce ahead then fry and simply heat the fish in the sauce before serving.