Ocean Jacket Lettuce Cups

Ingredients:

(serves 4)

2  x 500-600g whole SA Ocean Jackets

1 x firm mango, peeled and cubed 

2 x avocados, peeled & cubed 

2 x limes, 1 juiced and 1 cut into wedges 

1/2 bunch of coriander, leaves & stalks chopped 

 2 tablespoons of Ras El Hanout spice mix (weigh out only as much as you need at our Spicebar) 

1/2 cup finely shredded red cabbage 

8 x iceberg lettuce cups 

2 tablespoons of coconut oil (or vegetable oil) 

Method:

Preheat the oven to 200 °C.

Mix the mango, avocado, lime juice and coriander together in a small bowl and set aside.

Then, use a sharp knife to carefully make three cuts at an angle in the fish’s flesh down to the bone on both sides.

Rub the oil all over the fish, then sprinkle both sides with the Ras El Hanout and salt and pepper. Place in an ovenproof dish and cook in the pre-heated oven for 12-15 minutes or until just cooked through.

When the fish is cooked, run a knife carefully downwards from the spine to scrape flesh away from the bone while using a spoon to help lift off the flesh and leave the bones behind. 

Arrange the lettuce and red cabbage in a bowl then add the mango and avocado and top with the Ocean Jacket fish flesh.