BBQ SNAPPER WITH SUMMER SALAD

With so many of us joining the #WFH movement (TLSE team included) or just generally doing our part to socially isolate by staying home, we're going to need to get a bit creative with how we spend our down time (so we don't all lose our minds)!

Thank your lucky stars, 'coz TLSE resident chef, Douk Konstantaras, is back with some seriously drool-worthy recipes for you to use up some of that food you've stocked up on (and now don't know what to do with!).

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INGREDIENTS _

400/500gr scaled and gutted snapper

Red cabbage

Pineapple segments

Coconut flakes

Verjuice

Evoo

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METHOD

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MAKE three diagonal slices into the fish down to the bone

REPEAT on the other side

DRIZZLE with olive oil and a good sprinkling of sea salt flakes

PLACE onto a hot charcoal or gas bbq and cook for 5-7 minutes per side FINELY slice the red cabbage - a mandolin is perfect for this

COMBINE the cabbage, pineapple and coconut flakes in a bowl

DRIZZLE with 1tbs verjuice and 1 tbs Evoo DRIZZLE the cooked fish with Evoo and sprinkle sea salt flakes over fish and salad

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FOOD | Douk Konstantaras

PHOTOGRAPHY | Janyon Boshoff

STYLING | Heidi Albertiri

CERAMICS AND PROPS | Table Manners