I bought some gooseberries recently, with the idea of making a gooseberry tart. My daughter, Estée, decided to make a milktart, since it is national milktart day, today.
I needed to find something else to do with the gooseberries and thought the tartness might go well with fish, and it was correct. I grilled the gooseberries and it tasted very good with the herb crusted fish fillets. The only problem was that my other daughter thought it was yellow baby tomatoes and could not understand why the tomatoes taste so funny.
Do you know that cape gooseberries are also called ground cherries? Cape gooseberries contain a higher amount of Vitamin C than oranges. Gooseberries are available all year round. Unripe gooseberries can be poisonous. Cape gooseberries are well-known for its blood purifying capacity. I was not aware of any of these facts!
This dish is easy and quick to prepare. If you do not have gooseberries, serve with lemon slices.
- 2 slices day-old bread
- 30ml fresh parsley leaves
- 30ml fresh basil leaves
- 30ml chopped fresh chives
- rind of one lemon
- black pepper
- 6 white fish fillets (I used hake)
- 250g gooseberries
- Preheat oven to 200°C.
- Place the bread, parsley, basil, chives and lemon rind in a food processor and process until finely chopped. Season the bread crumb mixture with black pepper.
- Place the fish on a buttered baking tray and coat the top with the breadcrumb mixture.
- Bake for 12 minutes or until the fish are cooked.
- Put the oven to grill. Place the gooseberries on a baking tray and grill for approximately 4 minutes until the gooseberries are slightly browned. Serve with the crumbed fish.