eCook Meal
White Fish & Apricot Butter
with an apple & celery salad
There’s not a thing out of place on this plate. Succulent white fish is pan-fried to perfection, and adorned with a luscious apricot & soy basting. Served alongside creamy mashed potato and a crisp apple & celery salad featuring a mustard dressing.
Serving guide
Choose your portion size.
Potato MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
MAKE THE MARINADE
Melt 30g of butter in a small pot over medium heat. Add the Lemon zest (to taste), a generous squeeze of lemon juice, the apricot & soy sauce, the grated Garlic, ½ the chopped dill, and seasoning. Bring to a simmer, 2-3 minutes (stirring occasionally). Remove from the heat and set aside.
JUICY Fish
Place a pan over medium-high heat with a drizzle of oil. Pat the Fish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. Working quickly, use a pastry brush to coat the flesh side of the fish with some of the marinade. Flip and fry the flesh side until cooked through, 30-60 seconds. Remove from the pan and season. Loosen the remaining marinade with warm water in 5ml increments until drizzling consistency.
CRUNCHY SALAD
In a salad bowl, loosen the mustard with a splash of water and olive oil in 5ml increments until drizzling consistency. Add a sweetener and seasoning. Mix to combine. Toss through the rinsed leaves, the sliced celery, and the Apple slices. Set aside.
GRAB THE PLATES
Dish up a heap of the Potato mash and top with the pan-fried fish. Drizzle over the remaining marinade. Side with the dressed apple & celery salad, and garnish with the remaining dill and lemon wedges. Dive in, Chef!
Potato MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
MAKE THE MARINADE
Melt 60g of butter in a small pot over medium heat. Add the Lemon zest (to taste), a generous squeeze of lemon juice, the apricot & soy sauce, the grated Garlic, ½ the chopped dill, and seasoning. Bring to a simmer, 2-3 minutes (stirring occasionally). Remove from the heat and set aside.
JUICY Fish
Place a pan over medium-high heat with a drizzle of oil. Pat the Fish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. Working quickly, use a pastry brush to coat the flesh side of the fish with some of the marinade. Flip and fry the flesh side until cooked through, 30-60 seconds. Remove from the pan and season. Loosen the remaining marinade with warm water in 5ml increments until drizzling consistency.
CRUNCHY SALAD
In a salad bowl, loosen the mustard with a splash of water and olive oil in 5ml increments until drizzling consistency. Add a sweetener and seasoning. Mix to combine. Toss through the rinsed leaves, the sliced celery, and the Apple slices. Set aside.
GRAB THE PLATES
Dish up a heap of the Potato mash and top with the pan-fried fish. Drizzle over the remaining marinade. Side with the dressed apple & celery salad, and garnish with the remaining dill and lemon wedges. Dive in, Chef!
Potato MASH
Place the Potato pieces in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
MAKE THE MARINADE
Melt 90g of butter in a small pot over medium heat. Add the Lemon zest (to taste), a generous squeeze of lemon juice, the apricot & soy sauce, the grated Garlic, ½ the chopped dill, and seasoning. Bring to a simmer, 2-3 minutes (stirring occasionally). Remove from the heat and set aside.
JUICY Fish
Place a pan over medium-high heat with a drizzle of oil. Pat the Fish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. Working quickly, use a pastry brush to coat the flesh side of the fish with some of the marinade. Flip and fry the flesh side until cooked through, 30-60 seconds. Remove from the pan and season. Loosen the remaining marinade with warm water in 5ml increments until drizzling consistency.
CRUNCHY SALAD
In a salad bowl, loosen the mustard with a splash of water and olive oil in 5ml increments until drizzling consistency. Add a sweetener and seasoning. Mix to combine. Toss through the rinsed leaves, the sliced celery, and the Apple slices. Set aside.
GRAB THE PLATES
Dish up a heap of the Potato mash and top with the pan-fried fish. Drizzle over the remaining marinade. Side with the dressed apple & celery salad, and garnish with the remaining dill and lemon wedges. Dive in, Chef!
Potato MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
MAKE THE MARINADE
Melt 120g of butter in a small pot over medium heat. Add the Lemon zest (to taste), a generous squeeze of lemon juice, the apricot & soy sauce, the grated Garlic, ½ the chopped dill, and seasoning. Bring to a simmer, 2-3 minutes (stirring occasionally). Remove from the heat and set aside.
JUICY Fish
Place a pan over medium-high heat with a drizzle of oil. Pat the Fish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. Working quickly, use a pastry brush to coat the flesh side of the fish with some of the marinade. Flip and fry the flesh side until cooked through, 30-60 seconds. Remove from the pan and season. Loosen the remaining marinade with warm water in 5ml increments until drizzling consistency.
CRUNCHY SALAD
In a salad bowl, loosen the mustard with a splash of water and olive oil in 5ml increments until drizzling consistency. Add a sweetener and seasoning. Mix to combine. Toss through the rinsed leaves, the sliced celery, and the Apple slices. Set aside.
GRAB THE PLATES
Dish up a heap of the Potato mash and top with the pan-fried fish. Drizzle over the remaining marinade. Side with the dressed apple & celery salad, and garnish with the remaining dill and lemon wedges. Dive in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R121.34
for 4 servings · R30.33 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Garlic Clove needs 1Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R63.99 · 1% of packR0.82
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Lemon needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Celery Stalks needs 4Carrot & Celery Fingers 200 g R26.99 · whole pack (size can't be divided)R26.99
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Apples needs 2Freeze Dried Apple 10 g R19.99 · whole pack (size can't be divided)R19.99
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Dijon Mustard needs 20 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
Not in the Woolies basket — source these elsewhere:
- Apricot & Soy Sauce
- Line-caught White Fish Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for White Fish & Apricot Butter?
The preparation time for White Fish & Apricot Butter with an apple & celery salad is between 25 and 45 minutes.
What is the total time required to make White Fish & Apricot Butter with an apple & celery salad?
The total time required to make White Fish & Apricot Butter with an apple & celery salad is between 40 and 60 minutes.
How many servings does White Fish & Apricot Butter provide?
4 servings
What are the main ingredients in White Fish & Apricot Butter?
Apple, Apricot & Soy Sauce, Celery Stalks, Dijon Mustard, Dill, Garlic, Lemon, Line-caught White Fish Fillet, Potato, Salad Leaves
What is the nutritional information of White Fish & Apricot Butter?
Calories: 620, Carbs: 93 grams, Fat: grams, Protein: 45.9 grams, Sugar: 32 grams, Salt: 329 grams
How do I prepare White Fish & Apricot Butter?
GRAB THE PLATES: Dish up a heap of the potato mash and top with the pan-fried fish. Drizzle over the remaining marinade. Side with the dressed apple & celery salad, and garnish with the remaining dill and lemon wedges. Dive in, Chef! CRUNCHY SALAD: In a salad bowl, loosen the mustard with a splash of water and olive oil in 5ml increments until drizzling consistency. Add a sweetener and seasoning. Mix to combine. Toss through the rinsed leaves, the sliced celery, and the apple slices. Set aside. POTATO MASH: Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. MAKE THE MARINADE: Melt 60g of butter in a small pot over medium heat. Add the lemon zest (to taste), a generous squeeze of lemon juice, the apricot & soy sauce, the grated garlic, ½ the chopped dill, and seasoning. Bring to a simmer, 2-3 minutes (stirring occasionally). Remove from the heat and set aside. JUICY FISH: Place a pan over medium-high heat with a drizzle of oil. Pat the fish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. Working quickly, use a pastry brush to coat the flesh side of the fish with some of the marinade. Flip and fry the flesh side until cooked through, 30-60 seconds. Remove from the pan and season. Loosen the remaining marinade with warm water in 5ml increments until drizzling consistency.
What should be prepared from my kitchen to make White Fish & Apricot Butter?
Apple, Apricot & Soy Sauce, Celery Stalks, Dijon Mustard, Dill, Garlic, Lemon, Line-caught White Fish Fillet, Potato, Salad Leaves
How many calories does White Fish & Apricot Butter have?
620 calories
How much fat content does White Fish & Apricot Butter have?
grams