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

Serves 4 – 6

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


Use these products

Cape Whiting Steaks 500 g

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

Method

  1. To make the sauce, sauté 1 finely sliced medium onion. Add 500 ml fresh cream and ¼ cup apricot chutney, stir well.
  2. 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.
  3. Place defrosted Cape Whiting Steaks in a casserole dish and top with the sauce, bake on 200°C for 20 – 25 minutes.
  4. Oven roast potato wedges with fresh thyme until crispy.
  5. Cook peas, season, add a knob of butter and fresh mint.
  6. Serve baked fish with the creamy apricot chutney sauce, a side of thyme potato wedges and minted peas.

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