• Prep Time: NA
  • Cooking Time: NA
  • Serves: 5

South African seafood

Category: Desserts

 Ingredients List

  • Ingredients:
  • 5-6 pieces (750-900 g) fish (such as cape salmon, yellowtail, kingklip, butterfish)
  • 4 tbsp olive oil
  • Salt and pepper, to taste
  • Pinch dried origanum
  • Smoortjie
  • 1 kg baby onions, peeled
  • 5 tbsp olive oil
  • 1 tsp dried thyme
  • 1 kg small tomatoes (a cherry/yellow/plum mix)
  • 1/2 tbsp brown sugar
  • 1/2 cup balsamic vinegar
  • 1-2 fresh bay leaves
  • Salt and pepper, to taste
  • 1/2 handful basil leaves or chopped parsley



Step 1: Par grill the fish in a pan: cook for 3 minutes on each side. Season with salt, pepper and origanum.

Step 2: Place the onions in a dish, pour olive oil over and sprinkle with thyme. Roast until soft (about 25 minutes in a hot oven). Sprinkle sugar and 4 tbsp olive oil over the tomatoes. Add the tomatoes to the oven 10 minutes after the onions have been roasting, in a separate dish. Do not prick them (let them pop). Cook for 15-20 minutes. Keep tossing the onions, do not allow them to dry out. You will know the tomatoes and onions are ready when they look caramelized.

Step 3: Toss onions and tomatoes in a flattish, ovenproof dish with 1 tbsp olive oil, balsamic vinegar and bay leaves. Season well with salt and pepper. Arrange the fish in the smoortjie and bake at 350°F for another 20 minutes. Spoon some of the cooking juice liquid from the onions and tomatoes over the fish and sprinkle with basil or chopped parsley.

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