Mediterranean Fish Gatsby

Seafood recipes

Mediterranean Fish Gatsby

Compartir en:
FacebookTwitter

A Mediterranean-inspired fish Gatsby with crisp crumbed seafood rings, curried apricots, tahini sauce, pickled zucchini, sweet potato fries, crumbled feta and chickpeas. This sandwich beautifully combines the flavour profiles of the diverse cultures from both the Mediterranean and South Africa. Serve it as a meal to share – perfect for lunch or dinner any day of the week!

 

Serves 4

 

Difficulty: Easy

Preparation time: 30 minutes

Cooking time: 35 minutes

 

MARINATED ZUCCHINI INGREDIENTS:

2 (50g) medium zucchinis

1 (4g) garlic clove, creamed

60ml (¼ cup) olive oil

30ml (2 tbsp) lemon juice

15ml (1 tbsp) Dijon mustard

salt and pepper

 

CHILLI SALSA INGREDIENTS:

2 (15g) large green chillies, finely chopped

1 (40g) medium tomato, finely chopped

30ml (2 tbsp) red onion, finely chopped

10ml (2 tsp) parsley, finely chopped

salt and pepper

 

TOPPINGS

2 (150g) orange sweet potatoes

30ml (2 tbsp) olive oil

20ml (4 tsp) Cape Malay curry spice

400g Pescanova breaded formed rings

 

TO SERVE

2 medium baguettes

125ml (½ cup) tahini sauce

1 (400g) tin chickpeas, drained

60ml (¼ cup) feta cheese, crumbled

45ml (3 tbsp) pine nuts, toasted

 

  1. Pre-heat the oven to 200°C.
  2. For the marinated zucchinis, peel the zucchinis, lengthwise, with a vegetable peeler into thin strips. Whisk the garlic, olive oil, lemon juice and Dijon mustard together. Add the zucchini strips to the mixture and season to taste. Refrigerate until needed.
  3. For the chilli salsa, combine all of the ingredients and season lightly.
  4. For the toppings, cut the sweet potatoes into 1cm thick chips. Arrange the chips on a baking tray and drizzle with the olive oil and curry spice. Bake until golden and crisp, 20 minutes.
  5. Arrange the rings on a baking tray and bake, 12 minutes.
  6. To serve, slice the baguettes open and spread the tahini sauce over the base of each. Layer the chips, marinated zucchini, chilli salsa, chickpeas, feta and pine nuts on top. Finish off with a layer of the rings and cut each Gatsby in half.

 

TIP: The baguettes can easily be replaced with ciabatta, if preferred, or mini baguettes can be used to make individual portions.

 

Wine pairing: Sauvignon Blanc, Overberg region

 

Recipe and image by: Ruben Steyn

Wine pairing by: Cameron Bishop

 

30 min
Beginner
  1. Pre-heat the oven to 200°C.
  2. For the marinated zucchinis, peel the zucchinis, lengthwise, with a vegetable peeler into thin strips. Whisk the garlic, olive oil, lemon juice and Dijon mustard together. Add the zucchini strips to the mixture and season to taste. Refrigerate until needed.
  3. For the chilli salsa, combine all of the ingredients and season lightly.
  4. For the toppings, cut the sweet potatoes into 1cm thick chips. Arrange the chips on a baking tray and drizzle with the olive oil and curry spice. Bake until golden and crisp, 20 minutes.
  5. Arrange the rings on a baking tray and bake, 12 minutes.
  6. To serve, slice the baguettes open and spread the tahini sauce over the base of each. Layer the chips, marinated zucchini, chilli salsa, chickpeas, feta and pine nuts on top. Finish off with a layer of the rings and cut each Gatsby in half.

 

TIP: The baguettes can easily be replaced with ciabatta, if preferred, or mini baguettes can be used to make individual portions.

4 comensales 4 comensales 4 comensales 4 comensales
Recipe for 4 people

Ingredients:

2 (50g) medium zucchinis

1 (4g) garlic clove, creamed

60ml (¼ cup) olive oil

30ml (2 tbsp) lemon juice

15ml (1 tbsp) Dijon mustard

salt and pepper

2 (15g) large green chillies, finely chopped

1 (40g) medium tomato, finely chopped

30ml (2 tbsp) red onion, finely chopped

10ml (2 tsp) parsley, finely chopped

salt and pepper

2 (150g) orange sweet potatoes

30ml (2 tbsp) olive oil

20ml (4 tsp) Cape Malay curry spice

400g Pescanova breaded formed rings

2 medium baguettes

125ml (½ cup) tahini sauce

1 (400g) tin chickpeas, drained

60ml (¼ cup) feta cheese, crumbled

45ml (3 tbsp) pine nuts, toasted