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+
Prep: 25+ min
Cook 30-50 min

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

Serves 6+
Prep: 25+ min
Cook 30-50 min

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

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

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Method

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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How do I BAKE fish?

Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.