This is a delicious fish dish, see the video where we use salmon with the herbs as an alternative, giving you a taste sensation!

Ingredients for the fish

• 480g firm white fish, like cod /monkfish or a more robust fish like tuna or salmon
• 2 cloves garlic finely chopped
• ¼ cup finely chopped lemon thyme and dill, or herbs that you love and as much as you like!
• 2 dessert spoons of olive oil
• ½ tsp marigold stock powder (optional)
• A couple of tablespoons of Chef Bernie Mango & Chilli Sauce

Method

1. Divide your fish into 4 pieces for 4 people:
2. 120g per person.
3. Marinade the fish by placing in a flat container and covering with all the ingredients including the oil.  Rub the mixture into both sides of the fish.
4. Cover & place in the fridge for 1 hour.
5. Cook on the grill for 4 -6 minutes or until cooked through, turning once or twice.
6. Serve with a good dollop of mango chilli sauce

Chefs Tip: If you are having this with lots of other dishes cut the amount down to 80-100g per person.

Ingredients for the coleslaw

• 200g white cabbage
• 1 large carrot
• 100g red cabbage
• 4 dessert spoons of your favourite mayonnaise 
• A sprinkle of chives or herbs of your choice
• Salt & pepper to taste

Method

1. Wash the ingredients.
2. Using a food processor with a fine to medium slicer, process the cabbage. Change the blade to a grating one and grate the carrots.
3. Put all the ingredients together and mix in the mayonnaise, then cover and place in the fridge to chill.
4. When you’re ready to serve garnish with some herbs and an extra dollop of mayonnaise.
5. Chefs Tip: If you prefer a very fine coleslaw use the fine blade to process the cabbage

Check out the video below to see how we put it together a variation of the above dishes.