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BM Foods

Ladismith Cheese

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Cape Whiting Steaks Baked in a Creamy Chutney Sauce with Potato Wedges & Peas

Enjoy this hearty recipe that will keep your family and friends wanting more!

Serves

6-8

Prep

25+

Cook

30-50

Ingredients

  • 500 g Sea Harvest Cape Whiting Steaks
  • 1 Medium Onion
  • 500 ml Fresh Cream
  • ¼ Cup Apricot Chutney
  • Salt & Pepper for Seasoning
  • 50 g Chopped Sundried Apricots
  • Potatoes
  • Fresh Thyme for Garnish
  • Peas
  • Knob of Butter
  • Fresh Mint for Garnish

Preparation & Cooking

  • To make the sauce, sauté 1 finely sliced medium onion. Add 500 ml fresh cream and ¼ cup apricot chutney, stir well.
  • Let the sauce cook on a medium heat for 5 minutes until it has thickened slightly, add salt, pepper and 50 g chopped sundried apricots.
  • Place defrosted Cape Whiting Steaks in a casserole dish and top with the sauce, bake on 200°C for 20 – 25 minutes.
  • Oven roast potato wedges with fresh thyme until crispy.
  • Cook peas, season, add a knob of butter and fresh mint.
  • Serve baked fish with the creamy apricot chutney sauce, a side of thyme potato wedges and minted peas.

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