With its clean, delicate, and slightly sweet flavour, Cape bream is growing in popularity not only for its taste, but as a local and sustainable choice too. Paired with the recommended Strandveld wine, this memorable meal is the definition of sophisticated seafood, cooked homestyle. The pan-seared fish fillet is cooked in butter and Greek seasoning, which is beautifully complemented by a zesty olive, dill & tomato salsa. Served with a loaded couscous & creamy tzatziki.
Serving guide
Choose your portion size.
Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. Mix in the onions, salad leaves, a generous drizzle of olive oil, and season (to taste).
FISH
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the fish dry with paper towel and coat with the Greek seasoning. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 2-3 minutes. Remove from the pan.
JUST BEFORE SERVING
In a bowl, combine the lemon juice with a drizzle of olive oil. Add the Tomato, olives, ½ the dill, and season (to taste).
TIME TO DINE
Bowl up the Couscous, top with the fish, and scatter over the tomato salsa. Finish with dollops of the tzatziki and garnish with the remaining dill. Enjoy, Chef!
Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. Mix in the onions, salad leaves, a generous drizzle of olive oil, and season (to taste).
FISH
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the fish dry with paper towel and coat with the Greek seasoning. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 2-3 minutes. Remove from the pan.
JUST BEFORE SERVING
In a bowl, combine the lemon juice with a drizzle of olive oil. Add the Tomato, olives, ½ the dill, and season (to taste).
TIME TO DINE
Bowl up the Couscous, top with the fish, and scatter over the tomato salsa. Finish with dollops of the tzatziki and garnish with the remaining dill. Enjoy, Chef!
Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml [300ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. Mix in the onions, salad leaves, a generous drizzle of olive oil, and season (to taste).
FISH
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the fish dry with paper towel and coat with the Greek seasoning. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 2-3 minutes. Remove from the pan.
JUST BEFORE SERVING
In a bowl, combine the lemon juice with a drizzle of olive oil. Add the Tomato, olives, ½ the dill, and season (to taste).
TIME TO DINE
Bowl up the Couscous, top with the fish, and scatter over the tomato salsa. Finish with dollops of the tzatziki and garnish with the remaining dill. Enjoy, Chef!
Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml [300ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. Mix in the onions, salad leaves, a generous drizzle of olive oil, and season (to taste).
FISH
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the fish dry with paper towel and coat with the Greek seasoning. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 2-3 minutes. Remove from the pan.
JUST BEFORE SERVING
In a bowl, combine the lemon juice with a drizzle of olive oil. Add the Tomato, olives, ½ the dill, and season (to taste).
TIME TO DINE
Bowl up the Couscous, top with the fish, and scatter over the tomato salsa. Finish with dollops of the tzatziki and garnish with the remaining dill. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R103.94
for 4 servings · R25.98 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Lemon Juice needs 80 mlLemon Juice 500 ml 500 ml at R31.99 · 16% of packR5.12
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R67.99 · 1% of packR0.87
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Tzatziki needs 200 mlTzatziki Seasoning 15 g R20.99 · whole pack (size can't be divided)R20.99
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Pickled Onions needs 80 gMild Pickled Onions 780 g 780 g at R69.99 · 10% of packR7.18
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Pitted Kalamata Olives needs 80 gKalamata Olives 825 g 825 g at R149.99 · 10% of packR14.54
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Tomatoes needs 2Flavourburst™ Snacking Tomatoes 175 g R24.99 · whole pack (size can't be divided)R24.99
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Couscous needs 300 mlParboiled Long Grain White Rice 1 kg R24.99 · whole pack (size can't be divided)R24.99
Not in the Woolies basket — source these elsewhere:
- Line-caught Cape Bream Fillets
- Greek Seasoning
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Strandveld’s Cape Bream & Olive Salsa?
The preparation time for Strandveld’s Cape Bream & Olive Salsa with couscous is between 20 and 25 minutes.
What is the total time required to make Strandveld’s Cape Bream & Olive Salsa with couscous?
The total time required to make Strandveld’s Cape Bream & Olive Salsa with couscous is between 20 and 25 minutes.
How many servings does Strandveld’s Cape Bream & Olive Salsa provide?
4 servings
What are the main ingredients in Strandveld’s Cape Bream & Olive Salsa?
Couscous, Fresh Dill, Greek Seasoning, Lemon Juice, Line-caught Cape Bream Fillets, Pickled Onions, Pitted Kalamata Olives, Salad Leaves, Tomato, Tomatoes, Tzatziki
What is the nutritional information of Strandveld’s Cape Bream & Olive Salsa?
Calories: 329, Carbs: 54 grams, Fat: grams, Protein: 15.3 grams, Sugar: 10.6 grams, Salt: 2389 grams
How do I prepare Strandveld’s Cape Bream & Olive Salsa?
TIME TO DINE: Bowl up the couscous, top with the fish, and scatter over the tomato salsa. Finish with dollops of the tzatziki and garnish with the remaining dill. Enjoy, Chef! JUST BEFORE SERVING: In a bowl, combine the lemon juice with a drizzle of olive oil. Add the tomato, olives, ½ the dill, and season (to taste). FISH: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the fish dry with paper towel and coat with the Greek seasoning. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 2-3 minutes. Remove from the pan. COUSCOUS: Boil the kettle. Place the couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. Mix in the onions, salad leaves, a generous drizzle of olive oil, and season (to taste).
What should be prepared from my kitchen to make Strandveld’s Cape Bream & Olive Salsa?
Couscous, Fresh Dill, Greek Seasoning, Lemon Juice, Line-caught Cape Bream Fillets, Pickled Onions, Pitted Kalamata Olives, Salad Leaves, Tomato, Tomatoes, Tzatziki
How many calories does Strandveld’s Cape Bream & Olive Salsa have?
329 calories
How much fat content does Strandveld’s Cape Bream & Olive Salsa have?
grams