Fish Summer Salad Recipe

Make use of naturally flavoursome ingredients, instead of salt, to liven up plain fish such as hake.


Prep Time

20 minutes

Cooking Time

35 minutes



Recipe Ingredients

  •  450 g  SPAR frozen Prime Hake Fillets
  •   125 ml  SPAR Sliced Jalapenos, drained
  •   1 large SPAR Freshline yellow, orange or red sweet pepper
  •   1 small SPAR Freshline green pepper
  • 35 ml SPAR Olive Oil
  •   freshly ground black pepper
  • ½ bunch fresh dhania
  • ml  SPAR lemon juice
  • 3 large cloves SPAR Freshline garlic, finely chopped
  • 100  g pillowpack SPAR Freshline butter lettuce
  • 1 SPAR Freshline Ripe&Ready Hass avocado pears
  • 100 ml  SPAR low fat or double cream plain yoghurt

Recipe Method

  1. Pre-heat oven to 180 °C. While you prepare the marinade ingredients, unwrap and set aside the frozen fish fillets to thaw slightly for ease of ripping off the skins before cubing.
  2. Sliver both sweet peppers and combine them with the olive oil, generous grinding of freshly ground black pepper, dhania, lemon juice and garlic.
  3. Combine and coat the fish cubes in this mixture, and transfer into a shallow oven dish. Bake uncovered for 30-35 minutes, mixing the ingredients gently after 15 minutes to ensure even baking.
  4. Set out the lettuce, topped with a scattering of avocado pear cubes onto each plate, and spoon the cooked fish onto it. Top with a generous dollop of yoghurt, a light scattering of dhania, and serve immediately.

Hints & Tips

The baked fish is just as nice served on the salad base, hot, at room temperature or cold, depending on your preference and time limitations.